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Yeast breads, whether made with active dry yeast, rapid-rise instant yeast or fresh yeast, all have one thing in common: the bread will not rise if the yeast isn’t alive.

It’s all about the yeast.

Active Dry Yeast: The most commonly used bread yeast, active dry yeast is thought to produce the best results for the home baker. Packaged in small jars or ¼ oz. packets, active dry yeast should be “proofed” before using, and then hydrated (follow directions on package) before mixing into dry ingredients. Check the expiration date.

Store jars in the refrigerator and packets in a cool, dry spot until opened. Once opened, fold the packet flap, clip and place in the freezer. To use yeast directly from the freezer, measure out quantity needed and immediately return remainder to the freezer. Shelf life can be one year, or longer, in the freezer.

Instant or Rapid-Rise Yeast: Considered a good choice in bread machines, but difficult when mixing by hand. The heat from the bread machine activates the yeast, but the heat generated by hand mixing is not adequate – even when the yeast is added to warm water. Considered very reliable, instant yeasts do not require hydrating. Check the expiration date.

Store Instant or Rapid-Rise Yeast unopened in a cool, dry spot for one year. Once opened, store in the freezer for six months or in the refrigerator for three months. Fold the packet flap, clip and place packet in a plastic bag.

Fresh Yeast or Cake Yeast: An active yeast - generally used by professional bakers. Found in the refrigerated section of your market, usually in 0.6 oz. cakes, the shelf life is short – BEWARE - two weeks at the most. The yeast should have a fresh yeasty fragrance, be moist, soft and crumbly in texture with an ivory color. Any sign of mold means the yeast is past its prime and should be discarded. Fresh yeasts do not require hydrating but should be “proofed” before using.

About Proofing – How to Know Your Yeast is Alive:
Have an instant-read thermometer ready. In a work bowl, …

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It happens some times – your yeast’s expiration date has not “expired,” but the yeast has. Keeping extra yeast on hand is a good idea.

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