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Yeast

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

asked by akrainey over 1 year ago
10 answers 565 views
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inpatskitchen

Pat is a trusted home cook.

added over 1 year ago

Yes you can. Here's a post from King Arthur Flour:
http://www.kingarthurflour...

Go down to the second topic.

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added over 1 year ago

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?

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added over 1 year ago

Active dry yeast doesn't require proofing, but probably distributes best and hydrates most efficiently if dissolved first.

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boulangere

Cynthia is a trusted source on Bread/Baking.

added over 1 year ago

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.

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added over 1 year ago

Makes sense. Thanks so much!

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added over 1 year ago

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!

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boulangere

Cynthia is a trusted source on Bread/Baking.

added over 1 year ago

No harm at all. I routinely refrigerate pizza dough that long, and it is only better for it

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added over 1 year ago

I don't think so. But boulangere (Cynthia) is our expert in these yeasty matters.

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added over 1 year ago

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).