What dry yeast means
Dry yeast, also called dried yeast, is baker’s yeast that has been dried into small granules, so it keeps for much longer than fresh yeast and can be stored in the cupboard. It is the most common type of yeast used by home bakers. Like all baker’s yeast, it is a living organism that feeds on the sugars in flour and produces carbon dioxide gas, which makes bread and dough rise, along with flavour. Dry yeast comes in different forms.
Active dry yeast has larger granules and is traditionally dissolved in warm water or milk, often with a little sugar, and left until frothy before being added to the flour. This is called proofing or activating the yeast and shows it is alive. Instant yeast, also sold in Britain as fast-action, easy-blend or quick yeast, has finer granules and can be stirred straight into the dry ingredients without dissolving, and it usually works more quickly. It often contains a small amount of improvers.
Dry yeast is used for bread, pizza dough, rolls, buns, doughnuts, brioche and other enriched doughs. Recipes usually state which type to use, and fresh yeast can be swapped for dry yeast using a conversion. Packets should be sealed after opening, and yeast that fails to foam is no longer active. You will see dry yeast in most home bread recipes.