The Fresh Loaf

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Active dried yeast just few tips required

arguros's picture

Active dried yeast just few tips required


I am planning to start to use active dry yeast instead of fresh, because it is kind of difficult to find the latter for me.

I have read many posts here on the topic and the bottom line is that some of you proof it and others do not and put it straight in the dry ingredients.

I am planning to not proof (put it in water and add sugar), but I believe that it is worth dissolve it in water instead.

It the amounf of water I use to dissolve important? Can I just take the Active Dried Yeast, and it to the water I use for the dough, brisk it into the water and then proceed mix the mixing? Can too much water be harmfull for the yeast?

Of if I use too little water, does it impact the yeast in any way?

As ex exmple: Can I just dissolve 1/8 of tsp in 100gr of water and add 100gr flour to prepare a poolish?





PastryPaul's picture

I was a vocal proponent of proving yeast. It's a small extra step that is probably not needed, yet better safe than sorry.

However, those with an opposing view were equally vocal, so I decided to try not proving it. Assuming you have a good quality yeast that is not past its"best before" date, there seems to be no reason to prove the yeast. Adding yeast, whether dry active, instant, or fresh, directly to everything else has not led to any failures these past few months.

That being said, it is definitely NOT wrong to prove your yeast. If you wish to do so, add it to the water you will use in the formula, unless the formula calls for very cold or very hot water. It that case, use about 1/4 of the water as lukewarm. Do not add any "extra" water.

Of course, different yeasts are not used in the same quantities. The easy but rough rule of thumb is that instant is 1/3 of fresh and round up, and active is 1/2 of fresh and round down. The exact amount of yeast is not all that important, so, for all intents and purposes active and instant can be used interchangably in small batches, say a few kilos or less.

The way I do it: Scale flour, add yeast to one side of bowl, add salt to other side, add water and mix.


jcking's picture

Proofing Active Dry Yeast just wakes it up sooner. When I use ADY I make sure to give it a 30 minute autolyse.


arguros's picture


Thank for the tips: bottom line profing and amount of water not that important in the end. Just all I wanted to hear.