Working with yeast can feel intimidating, especially the first few times. But once you understand how it behaves, it becomes one of the most rewarding ingredients in baking. Whether you’re making fluffy cinnamon rolls, soft sandwich bread, or buttery brioche, active yeast is what brings your dough to life.
Why Do We Use Yeast?
Yeast is a living organism that feeds on sugars in your dough and produces carbon dioxide, those tiny bubbles that make bread light, airy, and flavorful. It’s what turns a simple dough into something beautifully soft and tender.
Using yeast also develops that signature yeasty aroma and complex flavor that you can’t get from chemical leaveners like baking powder or soda.
Active Dry Yeast vs. Instant Yeast
Though both are types of baker’s yeast, they behave a little differently in your dough:
- Active Dry Yeast
- Must be dissolved (or “bloomed”) in warm liquid before mixing into dough.
- Takes a little longer to activate.
- Great for traditional recipes like sandwich loaves, rolls, or cinnamon buns.
- Instant Yeast (also called Rapid Rise or Bread Machine Yeast)
- Can be mixed directly into dry ingredients — no blooming required.
- Rises faster and often produces a slightly softer texture.
- Perfect for quick breads, pizza dough, and enriched doughs.
In most recipes, you can substitute one for the other. Instant yeast will just rise faster, so keep an eye on your dough.
How Do I Bloom Active Dry Yeast?
- Warm your liquid (water or milk) to 100–110°F (37–43°C) — warm to the touch but not hot.
- Add yeast, amount based on recipe you are using. (Some recipes will also call for sugar in some form — yeast feeds on sugar and activates more quickly)
- Stir gently and let it sit for 5–10 minutes.
- When ready, the mixture should look frothy, bubbly, and smell slightly yeasty. If you watch it, it will actually seem to “bloom” (my favorite thing to watch!)
If nothing happens after 10 minutes, the yeast may be expired or the liquid was too hot or cold — start over with fresh yeast.
Blooming Yeast in Milk vs. Water
- Which you use really depends on your recipe.
- Water creates a clean, classic flavor — ideal for basic breads and pizza dough.
- Milk adds richness, tenderness, and a subtle sweetness — perfect for brioche, dinner rolls, and sweet breads. If using milk, I typically always recommend whole milk.
But, I Still Have A Few Questions…
Why isn’t my yeast bubbling?
Your liquid may have been too hot (which kills yeast) or too cold (which won’t activate it). Aim for 100–110°F and always check that your yeast isn’t expired.
Can I skip blooming yeast?
Only if you’re using instant yeast. Active dry yeast needs to be dissolved before mixing into flour to ensure even activation.
Can I use water instead of milk?
Yes! Water makes a lighter crumb, while milk adds richness and flavor. You can use either depending on your recipe.
How do I store yeast?
Keep unopened packets in a cool, dry place. Once opened, store yeast in an airtight container in the fridge or freezer for up to 6 months. (Freezer is my preferred way to store!)
Can I use honey instead of sugar when blooming yeast?
Yes — yeast feeds on natural sugars like honey too! Just use about ½ teaspoon.
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How To Work With Yeast | Blooming Yeast | Active Dry Yeast | Instant Yeast | Active Yeast vs Instant Yeast | Breadmaking | How to Bloom Yeast | How to Activate Yeast | Yeasted Breads | Yeast Baking Tips | How to Use Yeast | Why Yeast Isn’t Bubbling
Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.