What Is the Difference Between Cake Yeast & Dry Yeast?

Both cake and dry yeasts can be used to make bread dough, like this.

Cake and dry yeasts perform the same functions. However, they have different shelf lives and must be used in slightly different ways. That is why one is more commonly used at home, while the other is more commonly used professionally.

Function

Both cake and dry yeast are used by bakers to leaven baked goods, most commonly breads. Cake yeast is slightly moist, though not as moist as cream yeast. It comes in compressed blocks, from which bakers crumble and measure what they need. Dry yeast is loose and comes in packets or jars.

Considerations

Cake yeast can be used as-is, with no need to submit the yeast to the process known as proofing. Dry yeast should be proofed, or submerged in warm water or milk until it foams up, before it is used. The liquid used is usually whatever liquid is called for in the recipe being made.

Warning

The main difference between cake and dry yeasts is shelf life. Cake yeast has a very short shelf life and must be kept refrigerated. For this reason, it is usually used by professional bakeries rather than home cooks. Dry yeasts last longer, although they should be refrigerated or frozen after being opened. Check the expiration dates on your yeast packages for more information.

References

• "The Professional Chef (Eighth Edition)"; Culinary Institute of America; 2006