I have a recipe that calls for the yeast to be mixed with warm water and sugar and leave to sit for 10 minutes. It doesn't say whether its instant yeast or active yeast.
If I'm using instant yeast, do I need to let it sit? I read somewhere that instant yeast doesn't need to be "prepared"
The yeast called for in the recipe is almost certainly active dry yeast. Instant yeast doesn't need proofing. Technically, AD yeast doesn't need proofing either; it was just more important in the olden days when commercial dry yeast was less reliable and more likely to be dead at any point in time.
so does that mean I can just add the instant yeast directly to the mixture of the dry ingredients?
And if i did follow the instructions with the instant yeast and let proof for 10 mins, will it die off?
Just mix it dry in to the flour.
That works just fine.
Handy tool to convert between different kinds of yeast.
https://foodgeek.dk/en/yeast-conversion
thanks