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For bakers who prefer active dry yeast. Use 50% of fresh yeast and 150% of instant yeast percentages. First developed in the early 1940s, active dry yeast consists of small cylindrical particles of active yeast cells surrounded by a hard shell of dead cells. It will keep for up to 5 years. Before adding active dry yeast to your dough, most cookbooks recommend rehydrating it first in hot (105-120°F/40-50°C) tap water to which a small amount of sugar or honey has been added. Comes in an 8 oz./227 g. poly bag.