Difference Between Instant Yeast & Active Dry Yeast

Dry active and instant yeast both make good alternatives to fresh yeast (also called cake yeast), especially for the home baker. They are both easier to find, easier to use, and last much longer than the fresh variety. However, there are some differences between them that every aspiring baker should know.

Yeast Basics

Yeast is a one-cell fungus that is found in the air, in the water, and on plants and animals. When used in bread, the yeast feeds off sugars in the dough and expels carbon dioxide waste. The carbon dioxide fills tiny bubbles in the dough, forcing them to swell and giving the bread its airy texture.

Formation

Dry active and instant yeast are both sold in granulated form. Instant yeast is more finely ground than active dry yeast.

Function

Instant yeast absorbs water faster than active dry yeast, allowing it to work faster.

Rising Times

Dough made with active dry yeast should rise twice slowly to encourage the best texture and flavor. Dough made with instant yeast only needs to rise once, and takes half the time to rise.

Preparation

Active dry yeast works best when it is mixed with warm water and sugar and allowed to "proof" before it is used. There is no need to proof instant yeast; it can be mixed right in with the dough.

Use in Recipes

Instant yeast can be used as a substitute in any recipe that calls for dry active yeast. Just remember to add extra water to replace the water you would have used for proofing.

References

• Yeast: The Basics
• Yeast FAQ: The Fresh Loaf
• How to Use Yeast in Breadmaking