You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
What is the difference between "instant yeast" and "active dry yeast" ? I'm taking
- Thread starter aajay
- Start date
I've read that instant yeast has fewer inactive cells, so it acts faster...more
You can use less because of the increased activity, but I don't know the equation.
Instant yeast does not have to be proofed. It can be added to the dry ingredients.
Using the least yeast needed to perform the required rise allows the other ingredients in the product to be up front.
You can use less because of the increased activity, but I don't know the equation.
Instant yeast does not have to be proofed. It can be added to the dry ingredients.
Using the least yeast needed to perform the required rise allows the other ingredients in the product to be up front.
shaun-in-to
Well-known member
The equation ...
Rose Levy Beranbaum says
for 1 tsp instant, use 1-1/4 tsp active dry
for 1 tsp active dry, use 3/4 tsp instant
She also points out that, because active dry yeast contains more dead yeast cells than instant, it is preferred for some kinds of dough, such as pizza dough, because the dead cells contain glutathione, which relaxes the gluten bonds and makes the dough easier to stretch.
The dead yeast cells also add a desirable flavor (but she doesn't define "desirable" -- a slight yeasty our sour flavor?).
Rose Levy Beranbaum says
for 1 tsp instant, use 1-1/4 tsp active dry
for 1 tsp active dry, use 3/4 tsp instant
She also points out that, because active dry yeast contains more dead yeast cells than instant, it is preferred for some kinds of dough, such as pizza dough, because the dead cells contain glutathione, which relaxes the gluten bonds and makes the dough easier to stretch.
The dead yeast cells also add a desirable flavor (but she doesn't define "desirable" -- a slight yeasty our sour flavor?).