Is Wet Yeast Different Than Instant Yeast?

Yeast creates the air pockets in bread through fermentation and the release of gas.

Wet yeast, also known as fresh, baker's compressed or caked yeast, produces the same effects as instant yeast, also known as rapid rise active dry yeast, as long as the amount of yeast used in the recipe is converted to account for the differences in the activity of the varieties. Because commercial bakers use yeast quickly, wet yeast generally is more practical for professionals than home bakers.

Differences

Wet yeast comes in a compressed block. The fresh yeast perishes much more quickly than instant yeast, but works more quickly and for longer than its counterpart. Soften the fresh yeast in a small amount of 70 to 80 degree Fahrenheit water before adding to the recipe. Instant yeast comes dried in packages. Add the yeast directly to the dry ingredients, rather than dissolving it in liquid as is required for regular active dry yeast.

Conversion Rate

If the recipe calls for wet yeast, you can substitute instant yeast at 40 percent of the weight. Multiply the weight of wet yeast by 0.40 to find the amount of instant yeast required. To substitute wet yeast for instant yeast in a recipe, multiply the weight of the instant yeast by 2.5 for the amount of wet yeast required.

Storage

Keep wet yeast well wrapped in the refrigerator until the expiration date. You can freeze wet yeast for up to four months. Store instant yeast at room temperature until the expiration date on the package, or keep it in the refrigerator.

References

• The Cook's Thesaurus: Yeast
• Kitchen Dictionary: Yeast
• Fresh Yeast vs. Instant Yeast