iS QUICK RISE YEAST THE SAME THING AS ACTIVE YEAST, OR ARE THE TWO TOTALLY DIFFERENT?
WOULD LOVE ANY ASSISTANCE YOU CAN OFFER
June is a trusted source on General Cooking.
First of all, you wouldn't want to use an "inactive" yeast. You wouldn't get a rise! So all yeast you're interested in is "Active."
Personally, I don't like the yeast marketed as "quick-rise." I have found that they really don't rise much faster than "Active dry yeast", and that the bread/pizza dough/whatever you're using it on rises unevenly and the finished product often has really large air holes . I much prefer the texture achieved with the "regular" dry yeast.
Please enter a valid email address.
Well played. You deserve a cookie.
Amanda and Merrill have a shortcut for weeknight dessert: ice cream from the store
16 Ways to Fancy Up Store-Bought Ice Cream
Bright, Fresh Tomato Sauce
Never-Ending Olive Oil
Make Sad Tomatoes Happy Again!
50 Finds Under $50
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.