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Yeast question

Have a recipe that calls for instant yeast, and I purchased active yeast. Is there a difference? Do I have to go back to the store? Thanks in advance!

asked by SKK about 6 years ago
5 answers 855 views
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added about 6 years ago

No, you don't have to go back to the store. Generally, you need to use a bit more active yeast than the instant. If the recipe calls for two teaspoons instant yeast, I would use 2.5. Non-instant yeast is designed to be proofed in warm water, and then added to the dough. I've thrown it in with the flour on occasion, but if the dough isn't on the wet side, some of the granules won't dissolve.

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pierino

pierino is a trusted source on General Cooking and Tough Love.

added about 6 years ago

Agree with Melusine. Proofing the yeast will also tell you it's alive.

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boulangere

Cynthia is a trusted source on Bread/Baking.

added about 6 years ago

Proportions of active dry yeast to instant are 2 to 1, so use twice as much instant and definitely dissolve it first.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 6 years ago

boulangere -- since SKK has purchased active rather than instant and recipe calls for instant, shouldn't your sentence read "...so use twice as much active and definitely dissolve first"?

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boulangere

Cynthia is a trusted source on Bread/Baking.

added about 6 years ago

Thank you so much davidpdx! You are perfectly right!

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