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.
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