Why Do You Have to Activate Active Dry Yeast?

The name may be quite deceiving. But it is true – you should activate active dry yeast if you want it to perform similarly to instant yeast.
Types of commercial yeast. There are three main kinds of baker’s yeast available in supermarkets. Instant (aka rapid rise, easy bake, quick yeast), fresh (aka cake yeast), and active dry yeast.

All three kinds start their life as cream yeast. A thick slurry of yeast and water. Fresh yeast is made by pressing the water out of cream yeast reducing its hydration and turning it into blocks which are then divided, packaged, and ready to be used. Fresh yeast must be kept refrigerated to slow fermentation and make it last longer. It can start dying off in just a few weeks even if refrigerated.

Active dry yeast was the first kind of dry yeast produced. Fleischmann’s yeast company in America created it around the time of World War II, so that soldiers could have freshly baked bread. The main difference between this newly developed active dry yeast and fresh yeast was that the dry yeast did not require refrigeration. It could outlast fresh yeast and it travelled a lot better.

Instant dry yeast was invented in the 1970s by French yeast manufacturer Lesaffre. It is the kind of yeast I use in all my videos. The main difference between active dry and instant is the manufacturing process.

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[ChainBaker]

📖 Read more in the link below the video ⤴️

🌾 If you would like to support my work click here ⤵️

🔪 Find all the things I use here ⤵️

🍞 Share your bread pictures here ⤵️

[mr.pizzamarlon]

*Thanks to this channel, * I no longer worry about 'activating' the yeast. I still use sugar at times but for flavoring, and I'll add it after the first fold and than place in the fridge to ferment 24-48 hours. This channel is so informative and helps my creativity flow as smooth as warm butter on hot fresh oven baked bread 🍞 ❤️❤️❤️

[KommissarKong]

I appreciate the funny stop motion parts that take you a lot of time. Don't think it's unnoticed! 8)

[mikearst]

Thank you for making the comparison. The bulk active dry yeast I bought recently has grains noticeably smaller than the ones in this video. There must be quite a lot of variation from brand to brand.
But what I really need is a set of baking utensils that move themselves on and off the table under their own steam, as yours do. :-)

[lbamusic]

Very informative...when I use either active or dry yeast, I always dissolve first, in the warm water I will be using in the mix. I also always first dissolve my Starter in the warm water of my mix before adding flour and any other dry Ingredients (takes about 5 - 10 min).

[psalm_eight_videos]

I would have never thought it would make that big of a difference! That explains a lot. Before 2020, I used exclusively Fleischmann’s and got a quick rise. During 2020 I ran out of Fleischmann’s and the only dry yeast I could get was a 1 pound bag of Red Star. I assumed it was the same. The Red Star took much longer. I assumed it was room temperature. After a few frustrating baking sessions I gave in to the fact that I had to allow more time with Red Star. Results are still great just takes more time.

[walruss]

Thanks for the info. I used to dissolve the instant yeast but stopped but your method makes sense. I'll go back to doing it your way. Thanks Nick

[GailSamuel-tz]

You are one of the best educator on baking dos n don'ts, that I hv ever seen❤❤❤

[Happyheart]

Very informative!!! Thank you! I always use instant dry yeast, and I always do the yeast test in water before I use it. Also, almost every bread recipe I’ve seen in the past, they use sugar! I really like the fact that YOU don’t and that you have showed me that I don’t have to either! I had no idea there was already enough sugar in the yeast !! THANKS so much!!!

[ZaneKyber]

Haven't even watched this video fully because I'm in a loud environment but thanks for making these videos it really shows everyone how even small things can matter a lot.

[kenmore]

Very interesting! I use Fleischmann's active dry yeast. In the past, I dissolved it in lukewarm water with sugar and waited for the foam, and other times just mixed it into the dough. I had no idea I was supposed to activate it. I'm sure that helps explain my inconsistent results lol. Well, at least one explanation of many.

[MelancholyRequiem]

Oh this channel is such a godsend!!! I didn't even know instant dry yeast existed because the cookbooks my family has always used were written before instant dry yeast was available commercially.

[Pancho-Show]

Great tip, regarding adding sugar to proof/rise the active dry yeast! I had no idea. Thank you 🙏🏼!!

[VishwanathSaragadamRV]

Thank you for this video, Charlie, it was due :D. I have been using active dry yeast instead of instant yeast in all your recipes and observed at least an hour increase in the first fermentation (later on the times equalize). I then dug around and found that active dry yeast requires ... activation (what an oxymoron). The one we get in USA is finer than the one you showed and hence the activation time was less than 5 minutes.

But yes, not debilitating if you do not activate -- just patience is all!

[Chilax]

I use what ever I have on hand now. Most recipes use over night rises now and it does make a way better flavor. In the end they all basically equalize themselves. Now if I want something in a few hours I’ll use instant.

[gnic]

I use both types, was my understanding that if using rapid rise instant yeast, you could skip one rise/proof cycle. I use to make bread at home then stopped for a long time, getting back into it and after watching a bunch of your vids, realize a lot of what I know about methods are just what I was told or taught decades ago. So now am trying unlearn some things and relearn better methods. Thanks! I think Lol

[VinceKully]

i've been making cold-fermented dough with cold water and active dry yeast without any issues. Thanks for the video

[Davvg]

I had been meaning to test this myself but I never got around to it. I’m astonished at the difference it makes!

[joan-mariacbrooks]

I find your videos very educational and this one was the best, at least in my opinion. I don't have a "home ec" or formal cooking education background (my son does, but doesn't like baking), but watching your videos and others, I've learned quite a bit. I started baking shortly after my son was born; my Nana baked so I figured I should too. I do a lot of quick breads but definitely tried baking with yeast and I love it. Thanks for your videos; you made quite a difference in how I approach bread making now!

[roneldejager]

Hi I hope you see this. I am medically disabled. Even though I don't have the equipment, I fell in love with bread making. I just wanted you know I am learning from you. Thank you. You inspire me to maybe can zell a few loaves of bread in the future.