King Arthur's Bakers are here to solve the culinary puzzles you share with us, whether by phone, computer or by the good old postal service. In Ask the Baker's Hotline, Annabelle will pick the brain of the talented King Arthur Baker's Hotline team to address some of your most frequently asked questions. Today's question: fresh yeast.
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Baking bread with fresh yeast, also known as pastry yeast, is common in a bakery (we use here in King Arthur!), but it's a rarity in the average American home kitchen. Whether you've seen it used on a baking show, came across an old recipe that calls for it, or are just curious how it differs from instant or active dry yeasts, our Jordan Baker's hotline has the 411 on all things fresh yeast.
What is fresh yeast and how does it differ from instant or active dry yeast?
Originally, fresh yeast was only yeast option, until dry yeast arrived on the market in the 1940s. It comes in a moist, firm block with the consistency of clay. According to Jordan, fresh yeast imparts a slightly sweeter, richer flavor to baked goods compared to dry yeast. However, one downside is its short shelf life: Unlike dry yeast, it is highly perishable and must be refrigerated. Even then, it usually only lasts about a week or two – open or not.
Despite these differences, fresh and dry yeast perform the same function in baking. “Dry and fresh yeast are derived from cultures that can be fermented by eating added sugar (such as cane sugar, honey, molasses, etc.) and malt sugar, which comes from the complex carbohydrates of flour,” explains Jordan. In other words, fresh yeast will make your bread rise just like dry yeast.
Food photography and styling by Liz Neily
Fresh Yeast vs. Dry Yeast: Why do we usually call for dry yeast in our recipes?
The main reason is simple: convenience. Dry yeast it is the most readily available and stays fresh in the fridge for years. (That's right, years!) Meanwhile, “Many grocery stores don't carry fresh yeast, and it's not something you usually keep on hand because of the short shelf life,” says Jordan. Because it only stays fresh for a short period of time, it's usually just a purchase made for a specific recipe.
How to use fresh yeast in recipes that call for it
Use fresh yeast the same way you use dry yeast. Combine all of your dough ingredients together at once, including the yeast. One slight difference is that you'll want to crumble the yeast into the recipe water for even distribution, rather than throwing it all over the solid block. For best results, make sure the water is lukewarm or warmer—somewhere in the 105°F to 120°F range is ideal.
Photography by Kristin Teig; food styling by Liz Neily
How to replace fresh yeast with dry yeast (or vice versa)
Maybe you want to use fresh yeast in a recipe that calls for dry yeast, or maybe you're baking a recipe that calls for fresh yeast, but instant or active dry yeast is all you have. The good news is that they can easily be used interchangeably.
Here's our handy-dandy conversion between fresh yeast and dry yeast:
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To convert from fresh yeast to instant or active dry yeast, multiply the fresh amount by 0.33
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To convert from instant or active dry yeast to fresh yeast, divide the amount of dry yeast by 0.33
Have more yeast questions? Dive deeper in our previous post: Which tip to use?
Cover photo and food styling by Liz Neily.
