What is 'Instant' Yeast?

[sharonf]

Okay...This may be a silly question, but, I'm getting ready to make a loaf of bread in my new bread machine, and the recipe calls for 2 1/2 tsp 'instant yeast'. What is the difference between this and regualr yeast. I have packages of Fleishmann's Active Dry and Rapid Rise Yeast. Are either of these the same??

[RunnerKim]

don't have time for a long answer - you use a little less instant yeast than you would active dry. So if the recipe calls for say 2 tsp of Instant, I'd put in about 2 1/4 or 1/2 tsp of active dry. If someone doesn't give a better answer tomorrow, I'll post more specifics.

Kim

[Gail]

Yipes! I just posted something and found out it was wrong. Here's the skinny, according to King Athur Flour:

Q: What is the difference between instant yeast, active dry yeast, and rapid rise yeast? .
A: Active dry yeast is what most people are used to seeing in supermarkets, commonly found in strips of three packets or in jars. Because of the way it is dried, active dry yeast contains a large percentage of dead yeast cells surrounding the live yeast cells. For that reason, active dry yeast must be hydrated -- immersed in warm water -- for at least a few minutes to release the live yeast cells from the dead ones. This process, referred to as "proofing the yeast," is essential for active dry yeast

By contrast, instant yeast -- often called "instant dissolving yeast" -- is manufactured so that there are far fewer dead yeast cells. As a result, instant yeast becomes active the "instant" it contacts moisture. Rather than proofing it prior to use, simply mix instant yeast with all the other dry ingredients. Then, when liquid is added, the yeast will activate right away. Also, because there are fewer dead yeast cells in instant yeast, you need less instant yeast than active dry yeast to achieve the same effect. Some people like to proof their instant yeast anyway to assure themselves that the yeast is still fresh. Doing this causes no harm. Instant yeast and active dry yeast are created from different strains of yeast cells. Instant yeast does make the bread rise a bit faster than active dry. Instant yeast starts fast and works moderately. Active dry starts more slowly, works moderately fast, and eventually (after several hours) catches up to instant yeast. Both quit at about the same time.

Unlike both active dry yeast and instant yeast, rapid rise yeast is a whole different strain of yeast altogether. If active dry and instant yeast were marathon runners, rapid rise yeast would be a sprinter. It gives bread a speedy initial rise, but dies out quickly. Avoid rapid rise yeast when you want to develop flavor in the bread through long rising times.

... guess I just learned something. http://www.cookinglight.com/bbs/smile.gif



[This message has been edited by Gail (edited 01-22-2001).]

[sharonf]

THANKS so much for your replies! I definitely have much to learn in the baking department. It's good to know I could come to this BB for answers to my questions!

Thanks again.