🔔

less than a minute ago

540434_3765129049943_1219987725_n

Marian Bull favorited

Gjkzf-2lgbfx7qeia0tfjdhf9zhi7k6m3g1zcflqp16i_yjflqpzzcnyqgvsazhwy59fk9c_tuykwi9whqojra=s265-c

Porcelain Enamelware Cups

Kbxii8nr_pdq9rtycocxmvj4vaggtbj_a2cidi63ddwnvcl9p2irw5ye3moumv3kvuoclmtptcu6sujzow1v=s265-c

Porcelain Enamelware Cups

Us0v_xjpqqsc3--0qtkgjhkkx4jv11wq1cb8-o2ofj0labodtpjdbmbulls6thvatwr43qdcm9sxqovgpi73=s265-c

Sankaku Japanese Bandana

Cutgalette2

Slab Galette with Swiss Chard and Gruyère

Loading…
🔎

My Basket ()

All questions

Can I use sad-instant yeast in a recipe calling for active dry yeast?

It's for pizza dough:)

asked by fritter over 2 years ago
4 answers 1642 views
Waffle3
added over 2 years ago


In a word, yes. (Without having seen the method): Skip the proofing step (if any) and add the yeast to warm (120-130F) liquid for best results..

Dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 2 years ago

I'm guessing you mean SAF, not SAD, and you certainly may. Among the benefits of using instant yeast are the fact that you only need half as much as the amount of active dry called for, and you add it straight into the dry ingredients, so that you skip the proofing step altogether. Instant yeasts are strains that have been cultivated to reproduce very rapidly.

Junechamp
ChefJune

June is a trusted source on General Cooking.

added over 2 years ago

Yes you can. I use SAF yeasts exclusively, with excellent results. ;)

Waffle3
added over 2 years ago


Boulangere put it better than I did, typically you add instant (AKA rapid rise) yeast to the dry ingredients, but warm the liquid(s) to 120-130F. The reason for the increased temperature is to compensate for heat lost to the flour and other dry ingredients.