Substitutions
Dormant yeast granules with a protective coating of dead cells, traditionally dissolved in warm liquid before use. A standard packet is 2 1/4 tsp, or 7 grams.
What it does in a recipe: Biological leavening — it ferments sugars into carbon dioxide and alcohol over hours, developing flavour as it goes. Pick the swap that covers that job — the ratios below are written so you can act on them without doing any arithmetic.
Quick answer
Instant yeast
1 tsp active dry yeast = 3/4 tsp instant yeastAll substitutes, best first
1 tsp active dry yeast = 3/4 tsp instant yeastInstant yeast is milled finer with a higher proportion of live cells, so about 25% less does the same work — and it can go straight into the dry ingredients without proofing.
Trade-offRises somewhat faster, so start checking the dough earlier than the recipe says.
1 packet (2 1/4 tsp / 7 g) active dry yeast = 17 g (about 0.6 oz) fresh cake yeastFresh yeast is mostly water, so it takes roughly two and a half times the weight to supply the same quantity of live cells.
MethodCrumble it into the warm liquid and let it dissolve completely before mixing.
Trade-offMany bakers find it gives a slightly richer, more complex flavour. It keeps only about two weeks refrigerated.
1 packet (7 g) active dry yeast = 1 cup active, recently fed starter (reduce the recipe's flour by 1/2 cup and its liquid by 1/2 cup)A starter is a live culture of wild yeast and lactic bacteria — it leavens the same way but much more slowly, and it is half flour and half water, which is why the recipe has to be rebalanced.
MethodExpect the rise to take three to four times as long. Judge by the dough's size, never by the clock.
Trade-offAdds real sour complexity and a chewier crumb — a genuinely different and often better bread.
Allergen checkA wheat- or rye-fed starter contains gluten.
Yeast dies above roughly 130°F (55°C). Liquid should feel comfortably warm on the wrist, never hot. If a proof does not foam within ten minutes, the yeast is dead and no amount of waiting will change that.
At a glance
| Category | Baking staples |
|---|---|
| Job in a recipe | Biological leavening — it ferments sugars into carbon dioxide and alcohol over hours, developing flavour as it goes |
| Suits | Vegan, Vegetarian, Gluten-free, Dairy-free, Egg-free, Nut-free, Soy-free |
| Swaps available for | Dairy-freeEgg-freeGluten-freeNut-freeSoy-freeVeganVegetarian |
| Number of substitutes | 3 |
Related
Cooking around an allergy? Diet tags here describe the ingredient itself, not any particular brand. Processed products change formulation without notice and shared production lines are common, so read the label on everything you use. A severe allergy is a medical matter — confirm with the manufacturer or your clinician rather than relying on a substitution chart.