Leavening Agents
Active Dry Yeast
Living fungus that ferments sugars to produce carbon dioxide, causing bread to rise and develop flavor.
Conversion Chart
| Volume | US Cup (g) | Imperial (oz) | Metric Cup (g) |
|---|---|---|---|
| 1 cup | 150 | 5.3 | 158 |
| ¾ cup | 113 | 4.0 | 119 |
| ⅔ cup | 100 | 3.5 | 106 |
| ½ cup | 75 | 2.6 | 79 |
| ⅓ cup | 50 | 1.8 | 53 |
| ¼ cup | 38 | 1.3 | 40 |
| 1 tbsp | 9.4 | 0.3 | 9.4 |
| 1 tsp | 3.1 | 0.1 | 3.1 |
1 packet = 2 1/4 tsp = 7g. Must be activated in warm liquid (105-110°F) before use.
Nutrition Facts
Nutrition Facts
Serving Size 100g
Calories325
Protein40g
Carbohydrates41g
Fat7.6g
Fiber26g
Sugar0g
Sodium51mg
History
Yeast has been used in baking for over 5,000 years, originally from wild sourdough cultures. Commercial active dry yeast was developed during World War II to provide stable, reliable leavening for troops. It revolutionized home bread baking by making it predictable and accessible.
Baking Tips
- 1Proof in warm liquid (105-110°F)
- 21 packet = 2 1/4 tsp = 7g
- 3Instant yeast can be added directly to dry
- 4Store in freezer for longest life
Storage
How to Store
Freezer (unopened), refrigerator (opened)
Shelf Life: 2 years frozen, 4 months refrigerated
Substitutes
- Instant yeast (use 25% less)
- Fresh yeast (3x amount)