Using active dry yeast

Dry yeast should be at room temperature before using . When you are ready to bake, take out only the amount of yeast needed for your recipe and let it sit at room temperature for 30-45 minutes before using. Immediately put remaining yeast back into storage, following the storage tips below.

Tip for Successful Baking: Using a thermometer is the most accurate way to determine the correct liquid temperature. Any thermometer will work as long as it measures temperatures between 75°F and 130°F.

Traditional Baking

• 1/4 oz. packet (7g) or 2-1/4 tsp of Active Dry Yeast will rise up to 4 cups of flour.

See yeast conversion table below to convert between Dry Yeast and Cake Yeast or to determine your yeast requirements for your recipe.

• Active Dry Yeast can be added directly to dry ingredients:
  • Use liquid temperatures of 120°F-130°F.
  • Yeast activity may decrease if it comes into direct contact with salt or sugar.
• Active Dry Yeast can be dissolved in liquids before using:
  • Rehydrating Dry Yeast before using gives it a "good start" - the yeast feeds on the sugar allowing it to become very active and ready to work in your dough.
  • Water is recommended for dissolving yeast.
  • Dissolve 1 tsp sugar in 1/2 cup 110°F-115°F water.
  • Add up to 3 packets of yeast, depending on your recipe, to the sugar solution.
  • Stir in yeast until completely dissolved.
  • Let mixture stand until yeast begins to foam vigorously (5 - 10 minutes).
  • Add mixture to remaining ingredients.
  • Remember to decrease the total liquids in your recipe by 1/2 cup to adjust for the liquid used to dissolve the yeast.

Bread Machine Baking

• In bread machine baking, liquids should be used at 80°F.
• For regular cycle bread machines - use 3/4 tsp Active Dry Yeast for each cup of flour in your recipe.
• Active Dry Yeast is not recommended for use in one-hour or express bread machine cycles.
• See the yeast conversion table to convert between Dry Yeast and Cake Yeast or to determine yeast requirements for your recipe.

Storage recommendations

Unopened packages and jars should be stored in a cool, dry place such as a cupboard; and can also be stored in the refrigerator or freezer. Yeast is very perishable when exposed to air, moisture and/or heat. Once your package or jar is opened the yeast must be refrigerated or frozen in an airtight container (see storage tips below). Under these conditions, we recommend using the Dry Yeast within 4 months after opening if refrigerated, or within 6 months after opening if frozen.

Zip-lock or other plastic bag

To prepare your dry yeast open packages for refrigerated or frozen storage:

• Fold the package down to yeast level (this removes the extra air).
• Seal with some tape or a clip before putting into storage.
• If you have a large opened package, separate dry yeast into multiple zipper bags and push out any air before sealing.
• Label bags with "Best if used by" date and date yeast was purchased.

Jar

• Fill small cotton bag with rice to take up air space and provide moisture absorbance? (1.11.10-Lippe)
• Label jar with "Best if used by" date and date yeast was purchased.

Yeast Freshness Test

• Using a one-cup liquid measuring cup, dissolve 1 teaspoon of granulated sugar in 1/2 cup warm tap water at 110°F-115°F. *Using a thermometer is the most accurate way to determine the correct liquid temperature. Any thermometer will work as long as it measures temperatures between 75°F and 130°F.
• If you don't have a thermometer, the tap water should be warm but NOT hot to the touch.
• Stir in one 1/4 oz. packet (7g) or 2-1/4 tsp of dry yeast until there are no more dry yeast granules on top. Yeast should be at room temperature before using.
• In three to four minutes, the yeast will have absorbed enough liquid to activate and start to rise.
• After ten minutes, the foamy yeast mixture should have risen to the 1-cup mark and have a rounded top.
• If this is true, your yeast is very active and should be used in your recipe immediately.
• Remember to deduct 1/2 cup liquid from the recipe to adjust for the water used in this test.
• If the yeast did not rise to the 1-cup mark, your yeast has little or no activity. Discard this yeast.

Dry Yeast & Cake Yeast Conversion Table

* One pound of flour is approximately equal to 4 cups of flour.

• If the ratio of sugar to flour is more than 1/2 cup sugar to 4 cups flour, an additional packet of yeast (2 1/4 tsp) per recipe is needed. An excessive amount of sugar slows down yeast fermentation.
• When changing your bread recipe from cake yeast to dry yeast, any of the dry yeast types (Active Dry Yeast, Instant Yeast or Bread Machine Yeast) may be substituted.

Reading date marks on packaging (only applies to coop members who are stocking unopened packages of red star active yeast)

Each package and jar of dry yeast is stamped with a 'Best if Used by' date. This date is two years from the date the yeast was packaged. The month and year reflect when you should use your yeast by. The last 4 digits are for manufacturing purposes and have nothing to do with when to use the yeast by.

Example of code: FEB 2010 08 09 - Use by February 2010