Active dry yeast is the most common type of yeast. If you grab the first packet or container of yeast you see in a grocery store, it’s probably active dry yeast! Many recipes will call for active dry yeast.
Instant yeast is also referred to as bread machine yeast. This yeast will last longer when stored compared to active dry yeast. It is also ground into smaller particles compared to active dry yeast. It dissolves more quickly into your mixtures and doughs as well.
Essentially, this quick-acting yeast product was designed to allow you to bake on a time crunch. This makes fast-acting instant yeast a horrible choice when recipes call for bakes that require a long first rise or a second rise period.
Fresh yeast was the original yeast product, and yet it is used the least often in today’s kitchens. It is also referred to as compressed or cake yeast and has a 70% water content.
Even with fresh yeast off the table, it can be overwhelming to choose which types of yeast to stock and which to pass on including in your pantry. Thankfully, there are a few common substitutions that you can rely on in a pinch.