IngredientBeginner
Active Dry Yeast
Coarse dry yeast that's traditionally bloomed in warm water first.
A form of commercial yeast with larger, coarser granules than instant yeast. The classic method is to dissolve it in warm water (blooming, or proofing the yeast) before mixing, and many recipes still call for that step. Newer active dry yeast can usually go straight into the dry ingredients too, so follow the instructions on your package. It's a bit slower than instant yeast; if you're swapping it in for instant, use about 25% more.
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By Henry Hunter · Updated
Henry's notes from the bench
- Check your package for the water temperature. Red Star, for example, calls for 110 to 115°F when you bloom it. Too cold and it's sluggish; much hotter water, and by around 140°F you'll kill it.
- Not sure your yeast is still good? Bloom it with a pinch of sugar. If it isn't foamy in about 10 minutes, toss it and open a fresh pack.
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