Understanding the Difference Between Dry and Fresh Yeast

Understanding the Difference Between Dry and Fresh Yeast
By Sergio Boulanger, Head Baker at Art Bakery & Gourmet

10 g fresh yeast ≈ 3 g active dry yeast ≈ 3 g instant yeast

10 g dry yeast ≈ 30g fresh yeast ≈ 8 g instant yeast

Yeast is a key ingredient in many baked goods, yet choosing between dry yeast and fresh yeast can be confusing. Below is an overview of both types, along with factors to consider when deciding which one to use.

Appearance and Form

• Fresh Yeast
  Also referred to as cake yeast or compressed yeast, fresh yeast comes in small, beige blocks with a soft, crumbly texture. It contains a high amount of moisture and is perishable, requiring refrigeration to maintain its potency.

• Dry Yeast
  Dry yeast is dehydrated and comes in granular or powder form. The removal of moisture extends its shelf life, making it a more practical choice for those who do not bake frequently.

Shelf Life and Storage

• Fresh Yeast
  Fresh yeast typically remains viable for about two weeks under refrigeration. Beyond that point, it may lose its rising power or begin to spoil.

• Dry Yeast
  Dry yeast, including both active dry and instant varieties, has a longer shelf life. Unopened packages can last for several months when stored in a cool, dry place. Once opened, refrigeration or freezing will prolong its effectiveness.

Activation and Usage

• Fresh Yeast
  Often dissolved or crumbled into lukewarm water or milk before being mixed into dough. Recipes calling for fresh yeast may have shorter proofing times because of its immediate activity.

• Dry Yeast

  • Active Dry Yeast: Typically requires dissolving in lukewarm liquid (around 110°F/43°C) to “proof” it before use.

  • Instant Yeast (Rapid-Rise Yeast): Can usually be added directly to dry ingredients, as it does not require prior proofing.

Flavor and Substitution

Some bakers believe fresh yeast imparts a slightly different flavor, though many find the taste comparable once the bread has fully fermented. If a recipe calls for fresh yeast and you only have dry yeast on hand, you can use this general guideline:

• 10g fresh yeast ≈ 9g active dry yeast ≈ 7g instant yeast

• 10g dry yeast ≈ 30g fresh yeast ≈ 8g instant yeast

Making the Choice

If you bake periodically or want the convenience of having yeast on hand, dry yeast is a practical option. It stores well and tends to be reliable. If your baking approach is more traditional or you have a specific recipe that benefits from fresh yeast, working with fresh blocks can be worthwhile, especially if you are aiming for a certain flavor or texture profile.

Sergio Boulanger.