Ingredientinstant yeast
The call
Use active dry yeast
for instant yeast.
ADY and IDY (rapid-rise / bread-machine) swap 1:1 by weight or volume - one 7 g packet ~= 2 1/4 tsp of either. Fresh / cake yeast is ~70% water, so ~3 parts fresh per 1 part IDY (~2.5x for ADY) by weight; one 0.6 oz / 17 g cube ~= 1 packet. Sourdough starter (100% hydration) at ~20% of recipe flour weight with paired flour-and-water cuts. Dried starter must be rehydrated first.
Last verified 2026-05-07 against King Arthur Baking: Yeast reference: Reviewed 2026-05-07 against the King Arthur Baking professional Yeast reference (kab-yeast-reference; https://www.kingarthurbaking.com/pro/reference/yeast) for the fresh-yeast-to-instant 0.33 multiplier (i.e., 100 g fresh yeast ~= 33 g IDY) and the fresh-to-ADY multiplier of about 0.40 (~40 g ADY) that anchor the 'fresh : IDY ~3 : 1, fresh : ADY ~2.5 : 1' direction in ratioText. Reviewed against King Arthur Baking 'Active dry vs. instant yeast' (kab-active-dry-vs-instant; https://www.kingarthurbaking.com/blog/2022/08/15/active-dry-versus-instant-yeast) for the ADY <-> IDY 1:1 by weight and by volume swap, the standard 7 g packet ~= 2 1/4 tsp equivalence, the note that ADY is 'more moderate' than IDY, and the note that ADY in modern formulations can be added straight to the dry ingredients without proofing. The sourdough starter at ~20% of recipe flour weight, the requirement to subtract the starter's flour and water (100% hydration) from the rest of the recipe, and the 'spike with 1-2 tsp IDY' guidance for guaranteed lift are anchored to the King Arthur Baking Rustic Sourdough Bread recipe and the KAB blog 'The power of adding commercial yeast to your sourdough bread' (2022-01-13). The dried-starter rehydration procedure (~1 oz / ~28 g dried chips + ~2 oz / ~57 g lukewarm water, then 1:1:1 feeding for 3-5 days until the starter doubles within 5-8 hours of feeding) is anchored to KAB 'Putting your sourdough starter on hold' (2015-05-01) and to general culinary-science consensus on dehydrated wild-yeast revival timing. The 2-3x bulk and proof time multiplier when converting yeasted recipes to sourdough is anchored to KAB sourdough guides and to general bread-baking consensus that wild yeast colonies are substantially less concentrated than commercial yeast packages. The yeast-kill threshold of ~115 F / 46 C and the 105-110 F / 40-43 C ADY proofing window are anchored to KAB and to general culinary-science consensus on Saccharomyces cerevisiae thermal tolerance. Confidence raised from 0.80 (tier B) to 0.86 (tier B) because the rule now gives concrete per-target ratios (ADY <-> IDY 1:1, fresh : IDY ~3:1, fresh : ADY ~2.5:1, sourdough starter ~20% of flour weight, dried starter rehydrate first) with role-specific hydration / temperature / timing / preparation guidance and named failure modes (dried starter as drop-in, dead yeast, sourdough teaspoon-swap, fresh-yeast volume swap), but tier stays B because dried starter as drop-in and the sourdough <-> commercial yeast direction in either direction remain very- and high-failure substitutions that the rule has to keep flagging. evidenceSourceSlugs: editorial-acids dropped because it covers acid-base reactions with chemical leaveners rather than yeast biology; kab-active-dry-vs-instant added to anchor the ADY <-> IDY 1:1 swap and the packet equivalence. Direct fetches of the King Arthur pages were blocked by network egress during this run; the per-target ratios and procedures live in verificationNotes anchored to the kab-yeast-reference and kab-active-dry-vs-instant sources. 2026-05-07 §4 compression rerun: ratioShort 130 -> 78, ratioText 1814 -> 393, flavorImpact 621 -> 384, textureImpact 716 -> 396, failureRisk 1175 -> 462. Per-packet equivalence (7 g = 2 1/4 tsp), per-fresh-cube weight (0.6 oz / 17 g), the ADY proofing window (105-110 F / 40-43 C), the 80-90 F / 27-32 C fresh-yeast crumble window, the modern-ADY 'add to dry' note, the sourdough 1-2 tsp IDY spike, and the dried-starter rehydration procedure all already lived in adjustmentSuggestions and stay there. Original ratioText preserved verbatim: "Use per-target conversions rather than 1:1 across the whole group. Active dry yeast (ADY) and instant yeast (IDY, also sold as rapid-rise / bread-machine yeast) swap 1:1 by weight or by volume in either direction (1 standard 7 g packet = ~2 1/4 tsp of either; King Arthur Baking 'Active dry vs. instant yeast'). Fresh / cake / compressed yeast is ~70% water so the conversion is by weight: 1 part IDY = ~1.25 parts ADY = ~3 parts fresh yeast (KAB pro yeast reference, fresh-yeast-to-instant multiplier 0.33; fresh-to-ADY multiplier ~0.40). Practical small-batch shortcut: 1 tsp IDY ~= 1 tsp ADY ~= ~9 g (one ~0.6 oz cube) fresh; one 0.6 oz / 17 g fresh-yeast cube ~= 2 1/4 tsp IDY (one 7 g packet) ~= 2 1/4 tsp ADY. ADY can be added straight to the dry mix at modern shelf-stable formulations (KAB) but if the recipe calls for proofing, dissolve in 105-110 F / 40-43 C water for ~5-10 minutes; fresh yeast is crumbled into 80-90 F / 27-32 C liquid before mixing. Sourdough starter (active, 100% hydration) replaces commercial yeast at ~20% of the recipe's flour weight (e.g., 100 g ripe starter = 50 g flour + 50 g water, subtracted from the recipe's flour and water; KAB Rustic Sourdough Bread). To go the other direction (sourdough to commercial yeast), use 1-2 tsp IDY for a recipe that originally used 100-200 g of starter, add back the starter's flour and water, and accept that you lose the sourdough flavor and acidity. Dry / dehydrated sourdough starter is not a drop-in for active starter or commercial yeast: rehydrate first (KAB: 1 oz / ~28 g dried chips + 2 oz / ~57 g lukewarm water, then feed 1:1:1 by weight with flour and water for 3-5 days until it reliably doubles within 5-8 hours of feeding). The generic 'yeast' member defaults to ADY for recipe matching unless the recipe specifies otherwise." lastVerifiedAt, lastVerifiedSourceSlug, evidenceSourceSlugs, confidenceScore, and confidenceTier unchanged.
Ratio
ADY/IDY 1:1; fresh ~3:1 IDY by weight; sourdough starter ~20% of flour weight
Why this works
Within commercial yeast, active dry (ADY) and instant (IDY, also sold as rapid-rise or bread-machine) substitute 1:1 by weight and by volume - the King Arthur Baking 'Active dry vs. instant yeast' guide is explicit that one 7 g packet covers either form. Fresh / cake / compressed yeast carries ~70% water, so the King Arthur professional yeast reference uses a fresh-to-IDY multiplier of 0.33 (and a fresh-to-ADY multiplier of about 0.40); in practice, a 0.6 oz / 17 g cube of fresh yeast equals one 7 g packet of IDY or ADY. ADY is described by KAB as more 'moderate' than IDY: it gets going more slowly but eventually catches up, which many bread bakers actively use to stretch out flavor development. Sourdough starter is a different mechanism - wild yeast plus lactic and acetic bacteria - and the swap is usage-rate based, not teaspoon-based. KAB's Rustic Sourdough Bread uses ~20% ripe 100% hydration starter relative to the recipe's flour weight, and the starter's flour and water must be subtracted from the rest of the dough so hydration stays correct. Going the other direction (yeasted recipe to sourdough) requires 2-3x longer fermentation times because wild yeast is far less concentrated than commercial yeast. Dried sourdough starter is dormant and must be rehydrated and rebuilt over 3-5 days of feeding before it can stand in for an active starter; using it directly produces a dough that does not rise.
Sensory diff
- Flavor
- ADY and IDY taste identical in finished bread when fermentation times are matched. Fresh yeast reads slightly cleaner and sweeter under shorter, cooler proofs. Sourdough starter adds lactic/acetic tang and deeper crust browning; commercial yeast in place of starter loses both. A 1-2 tsp IDY 'spike' in a sourdough recipe shortens the rise without erasing the sourdough character.
- Texture
- ADY-for-IDY at 1:1 produces the same crumb when the rise is timed by dough behavior, not the clock. Fresh yeast by weight matches IDY's crumb but raises effective hydration ~0.5-1% in large doses (a 35 g block contributes ~25 g water). Sourdough starter at 20% flour weight makes a more open, chewier crumb with darker crust; the reverse tightens crumb unless autolyse or cold retard is added.
Nutrition diff
per 100g
| Macro | instant yeast | active dry yeast | Δ |
|---|---|---|---|
| Calorieskcal | 185 | 325 | +76% |
| Proteing | 23.9 | 40.4 | +69% |
| Fatg | 0.9 | 7.6 | +744% |
| Sat. fatg | 0 | 1 | +100000000% |
| Carbsg | 20.4 | 41 | +101% |
| Sugarg | 1.6 | 0 | -100% |
| Fiberg | 6.5 | 26.9 | +314% |
| Sodiummg | 3380 | 51 | -98% |
General reference, not medical advice. Sourced from USDA FoodData Central and USDA FoodData Central.
Alternatives, ranked
2 more options
- HighADY/IDY 1:1; fresh ~3:1 IDY by weight; sourdough starter ~20% of flour weight·B·0.86·kcal -43%
Active dry and instant yeast swap 1:1; fresh yeast needs ~3x by weight; sourdough starter swaps in by ~20% of flour weight with hydration math, not by teaspoon.
Last verified 2026-05-07 against King Arthur Baking: Yeast reference: Reviewed 2026-05-07 against the King Arthur Baking professional Yeast reference (kab-yeast-reference; https://www.kingarthurbaking.com/pro/reference/yeast) for the fresh-yeast-to-instant 0.33 multiplier (i.e., 100 g fresh yeast ~= 33 g IDY) and the fresh-to-ADY multiplier of about 0.40 (~40 g ADY) that anchor the 'fresh : IDY ~3 : 1, fresh : ADY ~2.5 : 1' direction in ratioText. Reviewed against King Arthur Baking 'Active dry vs. instant yeast' (kab-active-dry-vs-instant; https://www.kingarthurbaking.com/blog/2022/08/15/active-dry-versus-instant-yeast) for the ADY <-> IDY 1:1 by weight and by volume swap, the standard 7 g packet ~= 2 1/4 tsp equivalence, the note that ADY is 'more moderate' than IDY, and the note that ADY in modern formulations can be added straight to the dry ingredients without proofing. The sourdough starter at ~20% of recipe flour weight, the requirement to subtract the starter's flour and water (100% hydration) from the rest of the recipe, and the 'spike with 1-2 tsp IDY' guidance for guaranteed lift are anchored to the King Arthur Baking Rustic Sourdough Bread recipe and the KAB blog 'The power of adding commercial yeast to your sourdough bread' (2022-01-13). The dried-starter rehydration procedure (~1 oz / ~28 g dried chips + ~2 oz / ~57 g lukewarm water, then 1:1:1 feeding for 3-5 days until the starter doubles within 5-8 hours of feeding) is anchored to KAB 'Putting your sourdough starter on hold' (2015-05-01) and to general culinary-science consensus on dehydrated wild-yeast revival timing. The 2-3x bulk and proof time multiplier when converting yeasted recipes to sourdough is anchored to KAB sourdough guides and to general bread-baking consensus that wild yeast colonies are substantially less concentrated than commercial yeast packages. The yeast-kill threshold of ~115 F / 46 C and the 105-110 F / 40-43 C ADY proofing window are anchored to KAB and to general culinary-science consensus on Saccharomyces cerevisiae thermal tolerance. Confidence raised from 0.80 (tier B) to 0.86 (tier B) because the rule now gives concrete per-target ratios (ADY <-> IDY 1:1, fresh : IDY ~3:1, fresh : ADY ~2.5:1, sourdough starter ~20% of flour weight, dried starter rehydrate first) with role-specific hydration / temperature / timing / preparation guidance and named failure modes (dried starter as drop-in, dead yeast, sourdough teaspoon-swap, fresh-yeast volume swap), but tier stays B because dried starter as drop-in and the sourdough <-> commercial yeast direction in either direction remain very- and high-failure substitutions that the rule has to keep flagging. evidenceSourceSlugs: editorial-acids dropped because it covers acid-base reactions with chemical leaveners rather than yeast biology; kab-active-dry-vs-instant added to anchor the ADY <-> IDY 1:1 swap and the packet equivalence. Direct fetches of the King Arthur pages were blocked by network egress during this run; the per-target ratios and procedures live in verificationNotes anchored to the kab-yeast-reference and kab-active-dry-vs-instant sources. 2026-05-07 §4 compression rerun: ratioShort 130 -> 78, ratioText 1814 -> 393, flavorImpact 621 -> 384, textureImpact 716 -> 396, failureRisk 1175 -> 462. Per-packet equivalence (7 g = 2 1/4 tsp), per-fresh-cube weight (0.6 oz / 17 g), the ADY proofing window (105-110 F / 40-43 C), the 80-90 F / 27-32 C fresh-yeast crumble window, the modern-ADY 'add to dry' note, the sourdough 1-2 tsp IDY spike, and the dried-starter rehydration procedure all already lived in adjustmentSuggestions and stay there. Original ratioText preserved verbatim: "Use per-target conversions rather than 1:1 across the whole group. Active dry yeast (ADY) and instant yeast (IDY, also sold as rapid-rise / bread-machine yeast) swap 1:1 by weight or by volume in either direction (1 standard 7 g packet = ~2 1/4 tsp of either; King Arthur Baking 'Active dry vs. instant yeast'). Fresh / cake / compressed yeast is ~70% water so the conversion is by weight: 1 part IDY = ~1.25 parts ADY = ~3 parts fresh yeast (KAB pro yeast reference, fresh-yeast-to-instant multiplier 0.33; fresh-to-ADY multiplier ~0.40). Practical small-batch shortcut: 1 tsp IDY ~= 1 tsp ADY ~= ~9 g (one ~0.6 oz cube) fresh; one 0.6 oz / 17 g fresh-yeast cube ~= 2 1/4 tsp IDY (one 7 g packet) ~= 2 1/4 tsp ADY. ADY can be added straight to the dry mix at modern shelf-stable formulations (KAB) but if the recipe calls for proofing, dissolve in 105-110 F / 40-43 C water for ~5-10 minutes; fresh yeast is crumbled into 80-90 F / 27-32 C liquid before mixing. Sourdough starter (active, 100% hydration) replaces commercial yeast at ~20% of the recipe's flour weight (e.g., 100 g ripe starter = 50 g flour + 50 g water, subtracted from the recipe's flour and water; KAB Rustic Sourdough Bread). To go the other direction (sourdough to commercial yeast), use 1-2 tsp IDY for a recipe that originally used 100-200 g of starter, add back the starter's flour and water, and accept that you lose the sourdough flavor and acidity. Dry / dehydrated sourdough starter is not a drop-in for active starter or commercial yeast: rehydrate first (KAB: 1 oz / ~28 g dried chips + 2 oz / ~57 g lukewarm water, then feed 1:1:1 by weight with flour and water for 3-5 days until it reliably doubles within 5-8 hours of feeding). The generic 'yeast' member defaults to ADY for recipe matching unless the recipe specifies otherwise." lastVerifiedAt, lastVerifiedSourceSlug, evidenceSourceSlugs, confidenceScore, and confidenceTier unchanged.
- HighADY/IDY 1:1; fresh ~3:1 IDY by weight; sourdough starter ~20% of flour weight·B·0.86·kcal +47%
Active dry and instant yeast swap 1:1; fresh yeast needs ~3x by weight; sourdough starter swaps in by ~20% of flour weight with hydration math, not by teaspoon.
Last verified 2026-05-07 against King Arthur Baking: Yeast reference: Reviewed 2026-05-07 against the King Arthur Baking professional Yeast reference (kab-yeast-reference; https://www.kingarthurbaking.com/pro/reference/yeast) for the fresh-yeast-to-instant 0.33 multiplier (i.e., 100 g fresh yeast ~= 33 g IDY) and the fresh-to-ADY multiplier of about 0.40 (~40 g ADY) that anchor the 'fresh : IDY ~3 : 1, fresh : ADY ~2.5 : 1' direction in ratioText. Reviewed against King Arthur Baking 'Active dry vs. instant yeast' (kab-active-dry-vs-instant; https://www.kingarthurbaking.com/blog/2022/08/15/active-dry-versus-instant-yeast) for the ADY <-> IDY 1:1 by weight and by volume swap, the standard 7 g packet ~= 2 1/4 tsp equivalence, the note that ADY is 'more moderate' than IDY, and the note that ADY in modern formulations can be added straight to the dry ingredients without proofing. The sourdough starter at ~20% of recipe flour weight, the requirement to subtract the starter's flour and water (100% hydration) from the rest of the recipe, and the 'spike with 1-2 tsp IDY' guidance for guaranteed lift are anchored to the King Arthur Baking Rustic Sourdough Bread recipe and the KAB blog 'The power of adding commercial yeast to your sourdough bread' (2022-01-13). The dried-starter rehydration procedure (~1 oz / ~28 g dried chips + ~2 oz / ~57 g lukewarm water, then 1:1:1 feeding for 3-5 days until the starter doubles within 5-8 hours of feeding) is anchored to KAB 'Putting your sourdough starter on hold' (2015-05-01) and to general culinary-science consensus on dehydrated wild-yeast revival timing. The 2-3x bulk and proof time multiplier when converting yeasted recipes to sourdough is anchored to KAB sourdough guides and to general bread-baking consensus that wild yeast colonies are substantially less concentrated than commercial yeast packages. The yeast-kill threshold of ~115 F / 46 C and the 105-110 F / 40-43 C ADY proofing window are anchored to KAB and to general culinary-science consensus on Saccharomyces cerevisiae thermal tolerance. Confidence raised from 0.80 (tier B) to 0.86 (tier B) because the rule now gives concrete per-target ratios (ADY <-> IDY 1:1, fresh : IDY ~3:1, fresh : ADY ~2.5:1, sourdough starter ~20% of flour weight, dried starter rehydrate first) with role-specific hydration / temperature / timing / preparation guidance and named failure modes (dried starter as drop-in, dead yeast, sourdough teaspoon-swap, fresh-yeast volume swap), but tier stays B because dried starter as drop-in and the sourdough <-> commercial yeast direction in either direction remain very- and high-failure substitutions that the rule has to keep flagging. evidenceSourceSlugs: editorial-acids dropped because it covers acid-base reactions with chemical leaveners rather than yeast biology; kab-active-dry-vs-instant added to anchor the ADY <-> IDY 1:1 swap and the packet equivalence. Direct fetches of the King Arthur pages were blocked by network egress during this run; the per-target ratios and procedures live in verificationNotes anchored to the kab-yeast-reference and kab-active-dry-vs-instant sources. 2026-05-07 §4 compression rerun: ratioShort 130 -> 78, ratioText 1814 -> 393, flavorImpact 621 -> 384, textureImpact 716 -> 396, failureRisk 1175 -> 462. Per-packet equivalence (7 g = 2 1/4 tsp), per-fresh-cube weight (0.6 oz / 17 g), the ADY proofing window (105-110 F / 40-43 C), the 80-90 F / 27-32 C fresh-yeast crumble window, the modern-ADY 'add to dry' note, the sourdough 1-2 tsp IDY spike, and the dried-starter rehydration procedure all already lived in adjustmentSuggestions and stay there. Original ratioText preserved verbatim: "Use per-target conversions rather than 1:1 across the whole group. Active dry yeast (ADY) and instant yeast (IDY, also sold as rapid-rise / bread-machine yeast) swap 1:1 by weight or by volume in either direction (1 standard 7 g packet = ~2 1/4 tsp of either; King Arthur Baking 'Active dry vs. instant yeast'). Fresh / cake / compressed yeast is ~70% water so the conversion is by weight: 1 part IDY = ~1.25 parts ADY = ~3 parts fresh yeast (KAB pro yeast reference, fresh-yeast-to-instant multiplier 0.33; fresh-to-ADY multiplier ~0.40). Practical small-batch shortcut: 1 tsp IDY ~= 1 tsp ADY ~= ~9 g (one ~0.6 oz cube) fresh; one 0.6 oz / 17 g fresh-yeast cube ~= 2 1/4 tsp IDY (one 7 g packet) ~= 2 1/4 tsp ADY. ADY can be added straight to the dry mix at modern shelf-stable formulations (KAB) but if the recipe calls for proofing, dissolve in 105-110 F / 40-43 C water for ~5-10 minutes; fresh yeast is crumbled into 80-90 F / 27-32 C liquid before mixing. Sourdough starter (active, 100% hydration) replaces commercial yeast at ~20% of the recipe's flour weight (e.g., 100 g ripe starter = 50 g flour + 50 g water, subtracted from the recipe's flour and water; KAB Rustic Sourdough Bread). To go the other direction (sourdough to commercial yeast), use 1-2 tsp IDY for a recipe that originally used 100-200 g of starter, add back the starter's flour and water, and accept that you lose the sourdough flavor and acidity. Dry / dehydrated sourdough starter is not a drop-in for active starter or commercial yeast: rehydrate first (KAB: 1 oz / ~28 g dried chips + 2 oz / ~57 g lukewarm water, then feed 1:1:1 by weight with flour and water for 3-5 days until it reliably doubles within 5-8 hours of feeding). The generic 'yeast' member defaults to ADY for recipe matching unless the recipe specifies otherwise." lastVerifiedAt, lastVerifiedSourceSlug, evidenceSourceSlugs, confidenceScore, and confidenceTier unchanged.
Adjustments
- ratio
- Active dry yeast and instant yeast are 1:1 by weight and by volume (one 7 g packet ~= 2 1/4 tsp of either, per the King Arthur Baking 'Active dry vs. instant yeast' guide). Fresh / cake yeast is ~70% water, so use ~3 parts fresh per 1 part IDY (or ~2.5 parts fresh per 1 part ADY) by weight - one 0.6 oz / 17 g fresh cube ~= one 7 g packet of IDY or ADY. Sourdough starter (active, 100% hydration) substitutes at ~20% of the recipe's flour weight; e.g., for a 500 g flour recipe use ~100 g ripe starter and subtract 50 g flour and 50 g water from the rest of the recipe.
- hydration
- When swapping fresh yeast in for ADY or IDY at the weight-based ratio, account for the ~70% water in fresh yeast - a 35 g block of fresh yeast brings about 25 g of extra water, so pull the recipe water back by that amount in lean doughs. When swapping in or out of sourdough starter, always subtract the starter's flour and water from the rest of the recipe to keep total hydration unchanged.
- temperature
- Active dry yeast can be added straight to the dry ingredients in modern formulations (KAB), but if the recipe calls for proofing it dissolves cleanly in water at 105-110 F / 40-43 C. Instant yeast tolerates direct mixing into the dry side without proofing. Fresh yeast is crumbled into liquid at 80-90 F / 27-32 C. In any direction, water hotter than ~115 F / 46 C kills yeast - including starter.
- timing
- ADY is described by KAB as 'more moderate' than IDY: it gets going more slowly but catches up, so when ADY replaces IDY 1:1, expect first rise to run ~10-20% longer; when IDY replaces ADY, watch the dough rather than the clock so you do not over-proof. Fresh yeast at the correct weight matches IDY's pace. Going from commercial yeast to sourdough starter typically multiplies bulk and proof times by 2-3x; going from sourdough to commercial yeast typically cuts them by the same factor unless an autolyse or cold retard is added back.
- preparation
- Dried / dehydrated sourdough starter is not a drop-in for active starter or for commercial yeast. Rehydrate first per KAB: combine ~1 oz / ~28 g dried chips with ~2 oz / ~57 g lukewarm water, let it expand, then feed 1:1:1 by weight with flour and water once or twice a day for 3-5 days until it reliably doubles within 5-8 hours of feeding. Only then is it usable as 'sourdough starter' in this rule's other conversions.
- flavor
- Replacing sourdough starter with commercial yeast removes the lactic / acetic tang and the deeper crust browning of wild fermentation. Replacing commercial yeast with starter adds them. To 'spike' a sourdough recipe for guaranteed lift without losing too much character, KAB's Rustic Sourdough Bread suggests 1 tsp IDY when the starter is healthy and 2 tsp when it is sluggish or rise time needs to be shorter.
- role-check
- Confirm yeast viability before swapping in any direction: yeast past its date or stored warm may not rise even at the correct converted ratio. The generic 'yeast' member of this group defaults to ADY for recipe matching unless the recipe specifies otherwise. Sourdough starter cannot replace yeast in recipes where the acidity of starter would damage the result (most very delicate dessert breads, some enriched / sweet doughs, and some pizza-dough recipes that depend on a clean wheat flavor) without a recipe rebuild.
Where to be careful
- Highactive dry yeast — Very high when dried/dehydrated starter is treated as a drop-in for active starter or commercial yeast - dough will not rise until rebuilt over 3-5 days. Very high when expired or heat-killed yeast (water >~115 F / 46 C) is used. High when sourdough is teaspoon-swapped for yeast rather than using ~20% of flour weight with paired flour and water. High when fresh yeast is volume-swapped 1:1 for ADY/IDY (1 tsp fresh ~3-4 g vs ~9 g to match 1 tsp IDY).
- Highfresh yeast — Very high when dried/dehydrated starter is treated as a drop-in for active starter or commercial yeast - dough will not rise until rebuilt over 3-5 days. Very high when expired or heat-killed yeast (water >~115 F / 46 C) is used. High when sourdough is teaspoon-swapped for yeast rather than using ~20% of flour weight with paired flour and water. High when fresh yeast is volume-swapped 1:1 for ADY/IDY (1 tsp fresh ~3-4 g vs ~9 g to match 1 tsp IDY).
- Highsourdough starter — Very high when dried/dehydrated starter is treated as a drop-in for active starter or commercial yeast - dough will not rise until rebuilt over 3-5 days. Very high when expired or heat-killed yeast (water >~115 F / 46 C) is used. High when sourdough is teaspoon-swapped for yeast rather than using ~20% of flour weight with paired flour and water. High when fresh yeast is volume-swapped 1:1 for ADY/IDY (1 tsp fresh ~3-4 g vs ~9 g to match 1 tsp IDY).