Dried baker’s yeast
Concentrated dried yeast used to ferment bread, pizza and enriched doughs.
What it offers and why to use it
Dried baker’s yeast is dormant yeast in granules used to ferment bread, pizza and enriched doughs. It produces carbon dioxide gradually and is not interchangeable with baking powder.
Gives properly fermented dough a mild yeasty aroma; excessive yeast or poor fermentation can create harsh flavours.
From shopping to cooking
Choose
Choose active dry or instant yeast as specified by the recipe, in a sealed, in-date pack. The two types may require different handling.
Store
Keep unopened sachets cool and dry. Seal opened yeast airtight and refrigerate or freeze according to the manufacturer’s guidance.
Prepare
Weigh accurately. Mix instant yeast with flour or activate active dry yeast as directed, using warm rather than hot liquid, then allow sufficient fermentation time.
How to make the most of it
Good pairings
Used with wheat or other bread flours, water, salt, oil, milk, eggs and small amounts of sugar in fermented doughs.
How to substitute it
Fresh baker’s yeast can replace dried yeast with a recipe-specific conversion. Baking powder is not an equivalent substitute.
Recipes with dried baker’s yeast
Air-fryer homemade white bread
Air fryer
Air-fryer Greek yoghurt rolls
Air fryer
Four seasons pizza
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