Difference Between Active Yeast & Instant Yeast
Baking your own bread is an enjoyable activity. Some recipes, however, call for instant yeast and others for active dry yeast. Both yeasts are readily available in supermarkets and are sold in similar packaging. Is one better than the other? Do you need to keep both on hand, or can you substitute one for the other? Does this Spark an idea?
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Yeast Basics
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Yeast makes bread or, even, cake dough rise. Yeast leavens bread by "eating" the sugar found in the flour and then releasing carbon dioxide, which causes bubbles to form in the dough.
Active Dry Yeast
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Active dry yeast was first created in the 1920s. The yeast is dried so that it is dormant. In order for active dry yeast to work in a bread recipe, the yeast needs to be added to warm water.
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Water Temperature
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Water temperatures higher than 115°F kill active dry yeast. However, water that is less than 105°F will not wake up the yeast properly.
Instant Yeast
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Instant yeast can be added directly to the other ingredients in a recipe. It also makes carbon dioxide more quickly than active dry yeast.
Substituting One Yeast for the Other
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If a recipe calls for instant yeast and you only have active dry, you can substitute the active dry for the instant. Reduce the amount called for by 25 percent and remember to hydrate the yeast first.
Packaging and Storage
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Both active dry and instant yeasts are sold in sealed packets that do not have to be refrigerated and can last for years. They are also sold in glass jars, which do need refrigeration.
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References
- Photo Credit Image by Flickr.com, courtesy of Helene Jutras
