Yeast varieties and labels can be confusing. Patricia Hughey, of Philadelphia, wondered about the difference between regular active yeast and instant yeast, and how to go about substituting one type for the other.
Regular active yeast needs to be activated—or proofed—before use, since it tends to have a lot of dead cells around the outside of the yeast granules. The proofing is done by dissolving it in warm water; a typical ¼-ounce packet of yeast should be dissolved in ¼ cup of 100°F to 115°F water for about 10 minutes. If the mixture bubbles, the yeast is viable and ready to be used in your recipe.
Instant yeast (also called rapid-rise, fast-acting or bread machine yeast) is more potent and doesn’t require proofing. It can be added directly to dough ingredients during the mixing.
Active dry and instant yeasts can be substituted one for one. Just keep in mind that active yeast is slower than instant when it comes to dough rising, but will eventually rise just as much as instant yeast by the end of a long rise (2 to 3 hours). For recipes that call for a shorter rise, dough made with active yeast might require an extra 15 or 20 minutes to double in size.
And regardless of the variety of yeast, it’s always best to refrigerate it; it’s a living organism that can expire.
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