Instant dry yeast (fast-action yeast)

instant dry yeast / levure sèche instantanée

Flavor and role

Dried yeast for raising bread, mixed straight into flour without proofing first. Most active in lukewarm water at 35–40°C.

Typical dishes and uses

Shio pan (Japanese salt bread), hot cross buns, pizza dough, sandwich bread

Substitutes

1 tsp (3g) instant yeast = 1¼ tsp active dry yeast (soaked 10 minutes in lukewarm water) = 9g fresh yeast.

Storage

Unopened 1–2 years at room temperature. Opened and sealed: 4 months in the fridge, 6 months frozen. Water above 60°C kills it.

Main countries

France · United States

Used in this book

Shio Pan (Japanese Salt Bread)Hot Cross BunsBrussels Waffles (Belgian Waffles)FocacciaGarlic NaanHotteok (Korean Brown Sugar Pancakes)Kanelbullar (Swedish Cinnamon Buns)Adjarian KhachapuriLahmacunMargherita PizzaPoffertjesLiège Waffles with Caramelised Pearl SugarCold-Fermented Garlic and Rosemary FocacciaZa'atar, Feta and Cherry Tomato FocacciaMortadella and Burrata Focaccia Sandwich with Pistachio PestoCold-Fermented Roasted Garlic NaanGarlic Naan Pull-Apart BreadTangzhong Hot Cross Buns with Tea-Soaked FruitMasala Chai Hot Cross BunsBusan-Style Seed HotteokChurro Chocolate HotteokBrown-Butter Cardamom Knots (Kanelknutar), Overnight ProofedHotteok Kanelbullar (Korean-Style Pan-Fried Brown Sugar Cinnamon Buns)Cold-Fermented Three-Cheese Adjarian KhachapuriChorizo-Jalapeño Khachapuri (Georgian x Mexican)24-hour cold-proved lamb lahmacun24-Hour Neapolitan-Style MargheritaMargherita Pull-Apart Pizza RollsOvernight Buckwheat Poffertjes with Brown Butter and Flaky SaltPandan-Coconut Poffertjes with Palm Sugar SyrupCheddar & Spring Onion Poffertjes Skewers with Chive Sour Cream DipOvernight Tangzhong Shio PanKorean Cream Cheese Garlic Salt Bread

Updated 2026-10-10