April 20, 2020 - 1:23pm
Active vs Instant yeast
When a recipe calls for [granular] yeast—but it mixes directly into the dry ingredients—is that always going to be instant yeast?
Share
When a recipe calls for [granular] yeast—but it mixes directly into the dry ingredients—is that always going to be instant yeast?
It is also called bread machine yeast.
ADY is better for longer rising times and retarded doughs like pizza or baguettes. It starts slower but last longer than IDY. Both can be added to flour but proofing ADY in warm water is often recommended. What I read on the RedStar SAF(same company) site is that modern ADY is much closer to IDY than in the past. Quick rise has a dough conditioner in it but is similar to IDY.