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.
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.