You can use dry and fresh yeast interchangeably in recipes that call for one or the other. This quick tip will tell you how.
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Yeast 101: What is Fresh Yeast?!
Active dry yeast was the most common type of dry yeast until the late 20th century. It must be rehydrated in liquid before being added to the dough and you would use some of the water from the recipe you are baking. You can often test the yeast with a pinch of sugar as it rehydrates (rises). If bubbles or foam appear on the surface of the liquid within about 10 minutes of adding the water (110 to 115 F) and stirring your yeast is still alive.
Active dry yeast is often packaged in small envelopes and sold in grocery stores in the US and Europe. It is not as concentrated as instant yeast so you will need more active dry yeast when replacing:
If you want to use active dry yeast instead of instant yeast (bread machine yeast) in a recipe multiply the amount of yeast by 1.25.
