iS QUICK RISE YEAST THE SAME THING AS ACTIVE YEAST, OR ARE THE TWO TOTALLY DIFFERENT?
WOULD LOVE ANY ASSISTANCE YOU CAN OFFER
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.