Unlike yeast, baking soda needs an acid to activate it. By adding an acid to baking soda (such as lemon juice or cream of tartar) a chemical reaction occurs that produces carbon dioxide and fills your bread with air — much like yeast does. You can substitute yeast … For 1 (0.6oz )cake compressed yeast substitute: 1 envelopes (2 1/4 tsp) dry yeast 1 envelopes (2 1/4 tsp) bread machine yeast. Instant yeast is sometimes known by other names, such as bread machine yeast, quick-rise yeast, fast-rising yeast or rapid-rise yeast. If you are subbing traditional yeast for quick-rise. Traditional yeast will need sugar to ‘feed’ it while it activates. dissolving it in a portion of the water from the recipe, heated to 105 degrees. Two common types of yeast that people use at home to make bread and pastries are active dry yeast and instant yeast. Let the yeast grow for about 5 minutes. For example, if the recipe calls for 1 teaspoon of instant yeast, use 1 1/4 teaspoons of active dry. You will use the same amount of traditional yeast and then add the liquids (either water or milk warmed to between 105 and 115 F) and sugar. Fresh yeast and active dry yeast: When substituting fresh yeast for dry yeast in a recipe, use double the amount than given in the recipe, and the other way around. And don't forget to "prove" the yeast, i.e. To substitute active dry for instant (or rapid rise) yeast: Use 25 percent more active dry. If a recipe calls for instant yeast and you want to use active dry yeast instead, just make sure to give it a bit more rising time than written in the recipe. Equivalents.06-oz cake compressed yeast = 1/4-oz pkg dry 2 oz cake = equal to 3 (1/4-oz) pkgs dry.