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Active Dry Yeast

  • Active Dry Yeast is the original all-natural yeast that has been used by generations of bread bakers. Active Dry Yeast provides ultimate baking activity in all yeast doughs, from low sugar to highly sweetened breads.

  • Active Dry Products include RED STAR® Active Dry Yeast, SAF® Traditional Active Dry Yeast and bakipan® Active Dry Yeast.

  • All dry yeast types are suitable for recipes using traditional and bread machine baking methods.

     

Using Active Dry Yeast

Tip for Successful Baking:  Using a thermometer is the most accurate way to determine the correct liquid temperature. Any thermometer will work as long as it measures temperatures between 75°F and 130°F.

  

TRADITIONAL BAKING

  • One 1/4 oz. packet (7g) or 2+1/4 tsp of Active Dry Yeast will rise up to 4 cups of flour.

  • See Yeast Conversion Table to convert between Dry Yeast and Cake Yeast or to determine your yeast requirements for your recipe.

  • If your yeast is stored in the refrigerator or freezer, we recommend allowing the dry yeast come to room temperature before using.  See Yeast Shelf Life & Storage for more information.

Active Dry Yeast can be added directly to dry ingredients:

  • Use liquid temperatures of 120°F-130°F.

  • Yeast activity may decrease if it comes into direct contact with salt or sugar. 

Active Dry Yeast can be dissolved in liquids before using:

  • Rehydrating Dry Yeast before using gives it a "good start" - the yeast feeds on the sugar allowing it to become very active and ready to work in your dough.

  • Water is recommended for dissolving yeast.

  • Dissolve 1 tsp sugar in 1/2 cup 110°F-115°F water.

  • Add up to 3 packets of yeast, depending on your recipe, to the sugar solution.

  • Stir in yeast until completely dissolved.

  • Let mixture stand until yeast begins to foam vigorously (5 - 10 minutes).

  • Add mixture to remaining ingredients.

  • Remember to decrease the total liquids in your recipe by 1/2 cup to adjust for the liquid used to dissolve the yeast.

 

BREAD MACHINE BAKING

  • In bread machine baking, liquids should be used at 80°F.

  • For regular cycle bread machines - use 3/4 tsp Active Dry Yeast for each cup of flour in your recipe.

  • Active Dry Yeast is not recommended for use in one-hour or express bread machine cycles.

 

See Yeast Conversion Table to convert between Dry Yeast and Cake Yeast or to determine yeast requirements for your recipe.