Varieties

Three yeast forms side by side: active dry granules, instant dry granules, and fresh compressed cake yeast.

Shows the reader the three distinct physical forms of yeast they will encounter in stores, making each immediately recognizable.

Baking

Yeast

Living leaven that makes bread rise and dough come alive

The microbe behind every airy loaf — yeast ferments dough into a billowy rise and a yeasty aroma. Keep it cold and sealed; proof it in warm water if you're unsure it's alive.

Yeast is the living leavener — a single-celled fungus (Saccharomyces cerevisiae) that ferments sugars into carbon dioxide and alcohol, giving bread its rise, open crumb, and deep flavor. Unlike chemical leaveners it works slowly and contributes taste, not just lift. It comes in a few forms (active dry, instant, fresh) that differ mainly in how they're added; all do the same fundamental, flavor-building work over time.

Measured in: g
Storage: Refrigerate

Find it in

Baking Aisle

Types & varieties

Active dry yeast

Larger granules; traditionally dissolved in warm water first.

Instant (rapid-rise) yeast

Finer; mix straight into flour, no proofing needed.

Fresh (cake) yeast

Moist, perishable; favored by some bakers, dissolve before use.

Sourdough starter (wild yeast)

Natural leaven of wild yeast and bacteria for tangy bread.

Instant Yeast

Fine-grained fast-acting yeast that needs no proofing — stir straight into flour. More active than active-dry, so doughs rise faster.

How to choose

Instant yeast is the most convenient — it goes straight into the dry ingredients. Active dry needs blooming in warm liquid (a good way to confirm it's alive). Fresh yeast is for traditionalists; sourdough starter is a different, slower path to flavor.

How to use

Give yeast warmth, moisture, and time. Liquid too hot kills it; too cold slows it. A long, cool rise (even overnight in the fridge) develops more flavor. Salt slows yeast, so keep them from direct contact at first.

Bread, pizza, and focaccia
Dinner rolls and brioche
Cinnamon rolls and enriched doughs
Doughnuts and bagels

Common uses

Bread and sandwich loavesPizza dough and focacciaDinner rolls and briocheCinnamon rollsDoughnuts and bagelsSourdough (with starter)Babka and enriched breads

Tips & pitfalls

Proof active dry yeast in warm (not hot) water with a pinch of sugar — it should foam.
Liquid above ~130°F kills yeast; aim for lukewarm.
A slow, cold overnight rise builds far more flavor.
Store opened yeast in the fridge or freezer to extend its life.

Nutrition

185kcal

Energy

774 kJ · per 100 g

Where the calories come from

Protein 52%Carbs 44%Fat 4%

Protein

23.9g

48% DV

Carbs

20.4g

7% DV

Fat

0.9g

1% DV

Fiber

6.5g

23% DV

Sugars

1.6g

of which

Sodium

3380mg

147% DV

Notable micronutrients

Thiamin (B1)1948% DV

Riboflavin (B2)1346% DV

Folate947% DV

Niacin (B3)797% DV

Selenium50% DV

Potassium45% DV

Source · USDA FoodData Central · Yeast extract spread

View on FDC →

In the shops

Matched grocery products

Fresh Yeast
LEVANOVA · kg · Bonpreu
€0.50
Fresh Yeast
Levital · 50 g · Mercadona
€0.50
Baker's Yeast
Hacendado · 70 g · Mercadona
€1.60
Bread Making Yeast
VAHINE · kg · Bonpreu
€1.89
Royal Bread-Making Yeast
ROYAL · kg · Bonpreu
€2.25

Good to know

Function: Living leavener — ferments sugars to CO₂ + flavor
Organism: Saccharomyces cerevisiae (baker's yeast)
Best for: Bread, pizza, rolls, enriched doughs
Activity range: Likes ~75–95°F; killed above ~130–140°F
How to store: Cool/dry sealed; fridge or freezer once opened
Shelf life: Months sealed; test (proof) older yeast

Substitutes

Instant ↔ active dry yeast — Interchangeable; use ~25% less instant, adjust method.
Sourdough starter — Natural leaven; longer rise, tangy flavor.
Baking powder/soda (non-yeast breads) — Only for quick breads, not yeasted texture.

Pairs with

FlourWater Salt Sugar Butter Milk Eggs Honey

Also called

levadura