Dry yeast is as easy, or easier, to use than wet or compressed yeast. It requires no unwrapping, and crumbling prior to suspension in water.
It can be weighed as easily as any dry ingredient. It is most easily dissolved in four times its weight of water.
The water should be between 110 degrees and 115 degrees in temperature. Colder water results in slower fermentation.
Higher temperatures are inadvisable and may lead to killed yeast and consequently, a slower fermentation.
At the above water temperature, all of the yeast cells will be activated, and the customer thus obtains full value from his yeast investment.
Active dry yeast may be used in all types of yeast-leavened goods, either with straight or sponge doughs.
As a rule, we may say that 1 pound of dry yeast replaces 3 pounds of wet yeast.
The amount of dry yeast to use will vary depending upon the operating conditions in the bakery and the type of product being baked, usually in a range from 0.5 percent to 4 percent based on flour weight.
To give you an idea – it takes 3 pounds of wet yeast (compressed yeast) to make 1 pound of dry yeast; in other words, you can use 1 pound of dry yeast for every 3 pounds of compressed yeast you are now using.
Advantages of active dry yeast
1. Convenience: It is as simple to weigh as any other dry ingredient, and easy to get into suspension.
2. Storage: No refrigeration needed. Stored easily for a long period of time.
3. Economy: Saves cost of refrigeration; reduces handling in the bakery.