Does it matter whether I used compressed or dry yeast to bake bread?

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Photo by Lee Harrelson; Styled by Jan Gautro

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If you have a cooking question, our expert, Marge Perry, can answer it. Marge teaches home cooks in her classes at the Institute of Culinary Education in New York City. She is an award-winning food writer, longtime contributor for Cooking Light and a number of other leading food magazines, author of the blog A Sweet and Savory Life, columnist for Newsday, and has contributed to over 20 cookbooks.

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Compressed yeast and dry yeast can be used interchangeably in baking. Use one package, which is about 2 1/4 teaspoons, of active dry yeast for 1 (0.6-ounce) cake of compressed yeast.

Compressed, or fresh, yeast may be softened in liquid or crumbled directly into the dry ingredients, according to recipe directions. Dry yeast is generally dissolved in warm water prior to use. Again, though, be sure to follow recipe directions.

Marge Perry
May, 2012
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