Updated on April 9th, 2023
In making bread, yeast has been one of the significant components of this recipe; yeast has been saving our baking since the 90s. Alot of times, we don’t know the difference between the types of yeast we have. And there’s always this common fear that most people have when working with yeast; guess what, it’s time to overcome that fear.
There are three types of yeast, and they can be used interchangeably in recipes calling for either of them. Are you confused because the active dry yeast you are used to is not in the store and the only yeast you could get is instant yeast? You don’t need to beat yourself too much; there’s a solution. All you need to know is how to Substitute them appropriately and the amount to use in each recipe which will be explained to you in detail in this article.
Let’s Talk Yeast
Yeasts are living organisms; they are single-celled micro-organisms. There are several yeasts, but we will be talking about saccharomyces cerevisiae, which means sugar fungus. These yeasts are classified into baker’s yeast and Brewer yeast. Baker’s yeast is responsible for producing some of our favorite baked goods, while brewer’s yeast is used in producing alcohol.
Yeasts feed on sugar and then convert the food into carbon dioxide and alcohol after fermentation, thereby making the dough rise and giving the baked goods a soft, airy structure and a nice flavor and beer that bubbly nature.
To use yeast, you have to mix it with lukewarm to wake them up; cold water won’t wake them up, and hot water can kill them, so we should settle for water between the temperature of 100 and 110°F. When yeast doesn’t ferment, the dough will not rise; thus, the need to prove of the yeasts are alive. Basically, yeasts are tested in warm water and sugar. If the mixture foams up, you’re good to go. If not, get new yeast.
Yeasts are dairy-free and usually gluten-free, thus making them valuable supplements for people with food allergies or sensitivities and those on restricted diets. It is also low in fat and contains no sugar or soy. Yeasts are an excellent source of vitamins, minerals, and high-quality protein. They also contain vitamin B-3, potassium, calcium, and iron.
There are several benefits of yeast which includes;
- Supporting healthy pregnancy
- Promoting skin and hair health
- Boosting energy
- Reducing inflammation resulting from bacterial infection.
Substituting Instant Yeast for Active Dry Yeast
There are three significant types of yeast;
- Active dry yeast
- Instant yeast
- Fresh yeast (cake yeast)
But in this article, we will be talking mainly about Active dry yeast and instant yeast.
Active Dry Yeast
Until recently, active dry yeast has been the most common yeast; active dry yeasts arrive at their granular state by undergoing processes that reduce them to 95 percent dry matter. Because of its dry form, active dry yeast can be stored at room temperature for a very long time. Active dry yeast should not be stored in a warm area, as they will begin to die once exposed to a temperature higher than 120°F.
Before you use active dry yeast, you need to restore it by dissolving it in lukewarm water; you might need to follow the instructions based on the brand you get. Due to the process Which active dry yeast has undergone, they become very unstable, and it’s likely the pack you have or bought is dead, thus the need to always verify it before use.
For this reason, most professionals rarely use active dry yeast, unless for a recipe that requires more than one raise or for cold-proofed dough.
Instant Yeast
Instant dry yeast can also be referred to as bread machine yeast or Rapid rise yeast. Instant yeasts are also processed to 95 percent dry matter but are subjected to a gentler drying process than active dry, thereby making all the dry particles still alive and active.
When working with instant yeast, you can mix it directly into your recipe without dissolving it in water. Instant yeast combines the potency of fresh yeast with the convenience of active dry, and it to have a fresher flavor than active dry because it contains no dead cells. They also have more refined, smaller grains than active dry yeast, and because of this, instant yeast readily dissolves in the dough without rehydration.
Instant yeast can be frozen for an extended time, can tolerate temperature up to 130°C, can also be used for a recipe that requires more than one raise, and is also suitable for cold-proofed dough.
How to Substitute Instant Yeast for Active Dry Yeast
When substituting instant yeast for active dry yeast, when used in the substitution, ¾ teaspoon of instant yeast is equivalent to 1 teaspoon of active dry due to its increased potency and shorter fermentation time. Mix directly into the dry ingredients. Add any ingredients used for proofing (warm water, sugar) to the dough and other liquid ingredients.
Add the water or other liquid meant for activating to your liquid ingredients, so you’re retaining the same total amount of liquid. Also, reduce the proving by 10- 15 minutes as instant yeast will make the dough rise quickly. Follow these steps, and you won’t have any problem with your dough.
Frequently Asked Questions (FAQs)
How do I preserve my yeast, and how long can it last?
A: once you open your packed yeast, store it in an airtight container and keep it in the refrigerator but make sure to use it within 4 months, but when frozen, it can stay up to 6 months.
Can I use instant yeast instead of active dry yeast for bread?
Yes, you can. Just use it in an appropriate amount and method; it will give you your desired result.
Can brewer’s yeast be used to bake?
in as much brewer’s yeast will raise your bread, it will leave a bitter flavor which you definitely do not like
Which yeast is best for baking?
Baker’s yeast is the best for baking, and preferably go for instant yeast or active dry yeast
Conclusion
Yeasts are very unstable (especially active yeast), making a lot of people scared to use them; with the hurdles that come with active yeast, instant yeast is the best substitute with less stress and worries. Instant yeast is most bakers’ joy, and if you follow the procedure above, you can rest assured that your dough will give an excellent result.