The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Fresh or dired yeast- which rocks?!

katesbakesandcakes's picture

Fresh or dired yeast- which rocks?!



I'm a bit of newbie when it comes to baking bread and I've always stuck to using dried yeast (simply because I've found its more easily available), but I was wondering whether people had a preference when it came to using dried yeast over fresh yeast? Does fresh yeast produce a tastier loaf? 


Any words of wisdom would be much appreciated!



jcking's picture

Fresh yeast contains a small amount of bacteria which can very mildly effact the flavor of the loaf. Similar to a preferment. Yet finding a good/fresh source could be difficult. If you're doing a lot of baking like professionals, use fresh, otherwise instant yeast will do just fine. If you're adding sugar to your dough there is no benefit in using fresh.


Chuck's picture

If you're doing a lot of baking like professionals, use fresh, otherwise instant yeast will do just fine.

Also, the recipes available for home bakers generally specify an amount of instant/active-dry yeast. While the conversion is just a simple mathematical multiplication, it would be one more thing to keep in mind.

And storage of instant/active-dry yeast is quite simple. Just put it in a jar (glass with a screw top?-) and keep the jar in your refrigerator. (Maybe the yeast came in a jar, maybe use a recycled peanut butter jar, maybe...)

Something you didn't ask yet, but you probably will: Yeast is hugely less expensive in larger quantities, so much so you may have trouble believing it. At minimum, buy those little jars of dried yeast in the market. Preferably, buy dried yeast by the 1 lb. brick. Those packets that may seem so convenient will hit your pocketbook really badly.

A commonly recommended brand of yeast is SAF Instant. It's quite possible you won't be able to find it locally and will have to mail order it. Go ahead; it's so much cheaper in larger quantities that it very easily justifies the postage expense.

Ruralidle's picture

Hello katesbakesandcakes

Welcome to TFL.

I am one of quite a few UK based bakers on the forum who will be able to help you with the availability of equipment and ingredients in the UK.

Personally, I prefer to use "fresh" yeast and it is readily avaiable from the bakery department of supermarkets such as Sainsbury's or Tesco (but NOT Waitrose who use frozen dough).  Also, a good fresh yeast is available by mail order from Richard Bertinet at .  I portion it into 15g pieces (when fresh 10g is adequate for 500g of flour but I use 15g of the previously frozen product), wrap it in cling flim and place in a freezer bag then freeze it.  It will keep for 3 or 4 months.


sdorunga1's picture

Are you sure tesco has fresh yeast. Because as far as I've seen they only have dried active yeast, either tesco brand or Allison's.  I could be wrong and i'm missing it, do you know the brand of fresh yeast?

Ruralidle's picture

The fresh yeast is usually available from the bakery - it is not on the shelves.

G-man's picture

I'll repeat the comment, above, that if you're baking a lot you should use fresh, and if you're not baking enough to get through it before it goes bad use dry yeast. I keep dry yeast and go through a small jar over a period of maybe 3-6 months. My mother-in-law goes through a large bag in the same period of time.

kolobezka's picture

I always use fresh yeast. In the Czech republic it is available in any shop in 40g cubes. It is much cheaper than dry yeast and resulting bread / rolls... are better, lighter.

Many people freeze the fresh yeast. They just cut the cube into 10g-portions a freeze it. It works very well but you must not let the yeast stand after taking out of the freezer. Once thawed it looses its activity fairy quickly.

After opening I store it in a small air-tight container in the fridge and it last at least 2 weekes (maybe more but there is no any left after that time ;-))

Besides, I always prepare a poolish.