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

It's for pizza dough:)

asked by fritter about 5 years ago
4 answers 2572 views
A9f88177 5a41 4b63 8669 9e72eb277c1a  waffle3
added about 5 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..

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212

Cynthia is a trusted source on Bread/Baking.

added about 5 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.

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp

June is a trusted source on General Cooking.

added about 5 years ago

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

A9f88177 5a41 4b63 8669 9e72eb277c1a  waffle3
added about 5 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.

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