Fresh Yeast vs. Instant Yeast

Different types of yeast can be used to bake yeast-based breads and other baked goods. Two commonly used types are fresh yeast, also known as cake yeast or compressed yeast, and instant yeast, also known as bread machine yeast or fast-rising yeast. Does this Spark an idea?

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Dough Preparation
- Instant yeast must be mixed with dry ingredients and activated with liquids between 120 and 130 degrees Fahrenheit. Fresh yeast is typically activated in tepid water between 80 and 90 degrees before being mixed into dough. Dough made with instant yeast rises more quickly and can be ready to bake sooner than dough prepared with fresh yeast.
Amount to Use
- Because fresh yeast is wet, recipes require more fresh yeast, by weight, than instant yeast. A packet of instant yeast contains 0.25 oz., whereas the equivalent amount of fresh yeast weighs approximately 0.6 oz.
Storage
- Fresh yeast is sold in the supermarket refrigerator section and must be refrigerated and used within two weeks of purchase date. Instant yeast is sold in packages and stored at room temperature. Instant yeast has a shelf life of three to four months after being opened or longer if left unopened.

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