Baking with Yeast

The different types explained


Fresh yeast

  • Fresh yeast is usually available in 500g - 1kg blocks of compressed yeast. Mostly used in bakeries. It is usually added at the same time as liquid so it can be broken down easily.

2. Dried yeast

  • Dried yeast is available in pellets or flakes. It should be used at 50% to that of fresh yeast in a recipe. It needs to be dissolved in a liquid to activate it.
    30g fresh yeast = 15g dried yeast.

3. Fast acting dried yeast

  • Most commonly used by home bakers as it is sold in small handy packets. Usually 7g. It is more condensed so you need less. It can be added directly to your mix.
    15 g dried yeast is about the same as 7g sachet of instant dried yeast.

4. Sourdough starter

  • A naturally fermented yeast made using flour and water. It is made from the air that you collect in a flour and water mix which ferments over time.