Instant yeasts are strains that have been developed to reproduce quickly. In a commercial bake shop, time is money and volume is everything. Because of their rapid risking times, less of them can be used. If your recipe calls for simple instant yeast, use twice as much of your active dry yeast. Active dry yeast is a large particle, and definitely benefits from being hydrated, or activated, befor mixing and kneading.
Now that I've made the dough, it's supposed to be refrigerated overnight before proceeding. Would there be any harm in leaving it in the refrigerator for 24 hr? Thanks for your help!
The recipe I'm using calls for instant yeast to be added directly to the flour mixture, not proofing in warm water. If I'm using active dry yeast should I first dissolve the yeast in warm water?
10 Comments
http://www.kingarthurflour.com/recipe/yeast.html
Go down to the second topic.