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demodemo Posts: 149
edited August 2012 in EggHead Forum
I have a bread recipe that calls for instant yeast.  At the supermarket the yeast is called active yeast,  is there a difference.


  • paqmanpaqman Posts: 2,776

    100% fresh yeast = 50% active dry yeast = 33% instant yeast

    Instant yeast can be added directly to the ingredients. Active dry has to be disolved in warm water (100F) for ~10 minutes before adding to the ingredients.

    If you do the math, you will need to use roughly 50% more active dry than instant yeast. Ex: 1 tsp instant = 1.5 tsp active dry.

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  • chuffchuff Posts: 255
    Also instant yeast doesn't care what temperature your ingredients are. With AD too cold and it may never activate, too hot and you'll kill it. With instant you can use cold flour and ice water and you will have no issues. Instant is for sure the way to go. Look for the Saf brand. It comes in large vacuum sealed bags, but it will last forever if you store it in a jar in your freezer. I think Sam's club normally carries it.
    XL BGE
  • fishlessmanfishlessman Posts: 22,972
    ive beeen using active dry without proofing, just mixing it in and putting the dough in the fridge to rise, its faster if you proof it however it does work on pizza doughs and a slow rise in the fridge. for breads, definatly follow directions. isnt instant yeast also called breadmachine yeast.
  • TjcoleyTjcoley Posts: 3,528
    Instant yeast can also be called 'Quick Rise Yeast'.  That's what the Red Star brand is.
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