I have a bread recipe that calls for instant yeast. How can I adapt it to regular dry yeast?

  • Posted by: ChefGam
  • August 31, 2015


cookbookchick August 31, 2015
I don't think so. But boulangere (Cynthia) is our expert in these yeasty matters.
ChefGam August 31, 2015
Thanks. Hopefully, Boulangere will reply will be kind enough to share more of her expertise with me. FYI, I'm making Ottolenghi's Kranz cake (babka).
ChefGam September 1, 2015
Turned out beautifully, thanks to Food52 and Boulangère!
boulangere August 31, 2015
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.
ChefGam August 31, 2015
Makes sense. Thanks so much!
ChefGam August 31, 2015
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!
boulangere September 1, 2015
No harm at all. I routinely refrigerate pizza dough that long, and it is only better for it
ChefGam August 31, 2015
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?
Smaug August 31, 2015
Active dry yeast doesn't require proofing, but probably distributes best and hydrates most efficiently if dissolved first.
inpatskitchen August 31, 2015
Yes you can. Here's a post from King Arthur Flour:

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