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Type	How is it sold?	Equivalency	To use:	To Store:	Notes
Fresh  a.k.a. cake or compressed	refrigerated  0.6-oz. cubes wrapped in foil, and 1-lb. blocks	1 cube fresh = 1 packet (2-1/4 tsp.) active dry or quick rise or 3/4 of 1 packet of instant	to proof:  crumble yeast into 1/4 cup of 95°F water  with a pinch of sugar; liquid will turn milky and foam just a bit	refrigerate for 2 weeks fresh or freeze for 6 months if it turns hard, cracked, and discolored discard it	this yeast gives a very strong and steady rise, it is especially good for long-rising breads
Dry a.k.a. active	1/4-oz. foil lined packets (usually in strips of 3) and tinted 4-oz. jars	1 packet (2-1/4 tsp.) active dry = 1 cube fresh, 1 packet quick rise, or 3/4 packet instant	to proof: dissolve yeast in 1/4 cup of 105°F water, with or without a pinch of sugar; if liquid bubbles, the yeast is active	1 year refrigerated or longer frozen, usually the packages are dated	most widely available form of yeast
Instant a.k.a. European	1/4-oz. foil lined packets, and 500g vacuum-sealed bags	3/4 of 1 packet (1-1/2 to 2 tsp.) instant = 1 packet active dry or quick rise, or 1 cube fresh	add directly to dry ingredients liquids used in the recipe should be 90° to 95°F	1 year refrigerated or longer frozen	this yeast is  stronger and more reliable, it was  first developed for commercial bakers and is now available to home cooks
Quick Rise a.k.a. rapid rise	foil-lined 1/4-oz. packets, and in tinted 4-oz. jars	1 packet (2-1/4 tsp.) quick rise = 1 packet active dry, 1 cube fresh, or 3/4 of 1 packet instant	add directly to dry ingredients, liquids used in recipe should be 120° to 130°F	1 year refrigerated or longer frozen	bread rises twice as fast, eliminating the second rising period