Baking basics
Substitutes for yeast
Instant yeast (also sold as rapid-rise or bread machine yeast) goes straight into the flour. Active dry yeast has larger granules and is usually dissolved in warm liquid first. They swap with small changes.
-
In place of instant yeast
Active dry yeast
- How much
- 1¼ tsp active dry for each 1 tsp instant
- How
- Dissolve it in some of the recipe's liquid at 105 to 110°F and wait 5 to 10 minutes until foamy, then go on.
- What changes
- Rising takes a little longer, often 10 to 15 minutes more per rise.
- Best in
- All yeast breads and doughs.
-
In place of active dry yeast
Instant yeast
- How much
- ¾ tsp instant for each 1 tsp active dry
- How
- Mix it straight into the flour; no proofing needed.
- What changes
- Rises a little faster, so start checking early.
- Best in
- All yeast breads and doughs.
Good to know
- One packet is 2¼ tsp.
- Liquid hotter than about 140°F kills yeast; warm-bath warm is right.
Simmerbee recipes with yeast (11)
- Classic Cinnamon Rolls with Cream Cheese Frosting
- Garlic Parmesan Knots
- Homemade Margherita Pizza
- Honey Whole Wheat Sandwich Bread
- Jelly-Filled Sufganiyot (Hanukkah Doughnuts)
- No-Knead Crusty Dutch Oven Bread
- Overnight Cherry Tomato and Olive Focaccia
- Rosemary Sea Salt Focaccia
- Soft Buttery Pull-Apart Dinner Rolls
- Soft Classic White Sandwich Bread
- Three-Strand Braided Challah
On those recipes, tap Swaps next to the ingredient for the short version.
More baking basics swaps
Baking powderBaking sodaCornstarchCocoa powderChocolate and chocolate chipsVanilla extractCream of tartar