Cake yeast and bread yeast, also known as active dry yeast or instant yeast, are two different forms of yeast commonly used in baking. While they both serve the purpose of leavening bread dough, there are some differences between them.
Form: Cake yeast, also called fresh yeast or compressed yeast, comes in a solid, moist, and cake-like form. It has a higher moisture content and needs to be refrigerated. Bread yeast, on the other hand, is available in the form of granules or fine powder and is dehydrated. It has a longer shelf life and doesn't require refrigeration.
Activation: Cake yeast needs to be activated or proofed before using it in a recipe. It is crumbled or dissolved in warm liquid (usually water or milk) along with a small amount of sugar to feed the yeast and encourage fermentation. This step helps ensure that the yeast is active and will properly leaven the dough. Bread yeast, on the other hand, can be directly added to the dry ingredients without the need for activation.
Convenience: Cake yeast has a shorter shelf life and requires refrigeration, which means it may not be as readily available or convenient as bread yeast. Bread yeast, being dehydrated, has a longer shelf life, is widely available, and can be stored at room temperature.
Substitution: In most cases, cake yeast and bread yeast can be used interchangeably in recipes. However, due to the difference in moisture content, you'll need to make some adjustments. If a recipe calls for cake yeast and you want to use bread yeast instead, use about 1/3 of the amount specified for cake yeast. For example, if a recipe calls for 30 grams of cake yeast, you would use approximately 10 grams of bread yeast.
It's important to note that when substituting between yeast types, there may be slight variations in the rise time and flavor of the final bread. Bread yeast tends to have a more intense flavor, while cake yeast may contribute to a slightly milder taste.
In conclusion, while cake yeast and bread yeast have some differences, you can generally use cake yeast to make bread dough by adjusting the quantities and following the appropriate activation process. However, bread yeast is more commonly used due to its longer shelf life and convenience.