Pizza Dough Yeast
Pizza Dough question: Can I substitute non instant (active dry yeast) for the instant yeast called for in the recipe? And if so, does that change anything?
Pizza Dough question: Can I substitute non instant (active dry yeast) for the instant yeast called for in the recipe? And if so, does that change anything?
Comments
Hi Jennie - You can substitute active dry yeast but you will need to use 25% more to achieve the same results. Also, active dry yeast needs to be proofed in warm water for about 10 minutes before adding it to other ingredients to remove the dead cells that surround the live yeast. Instant yeast granules aren’t surrounded by dead cells and can be mixed right into the dry ingredients. Good luck! Best, Lynn C.
I had the same question! Would like to confirm two issues please.
What should the total amount of water be does it need to be adjusted? Also is there any concern as the water for the yeast activation should be about 100 degrees Fahrenheit and the recipe calls for cold water?
Should it be option 1: (water from original recipe + water from activating yeast)?
Or should it be option 2: adjusted to reflect the total listed on the original recipe? ( water from yeast activation + adjusted value= total original listed water value)
Hi Adam - Total amount of water should remain the same, so Option #2. The small amount of water for proofing can be warm, just make sure the majority of the water is cold. Best, Lynn