How to substitute active dry yeast for instant yeast?

Question

See how to substitute active dry yeast for instant yeast and adjust proofing times.

Answer 1

To substitute active dry yeast for instant yeast, use 25% more active dry yeast than instant yeast, and typically 'proof' it first in warm liquid before combining with other ingredients.

Detailed Explanation:

While both active dry and instant yeast are common in bread making, they behave slightly differently:

• Active Dry Yeast: This yeast comes in granules that are dormant. It needs to be 'proofed' (activated) in warm liquid (usually water or milk, around 40-46°C / 105-115°F) for 5-10 minutes with a pinch of sugar. This confirms it's alive and gives it a head start.
• Instant Yeast (Rapid Rise, Quick Rise): This yeast has smaller granules and doesn't require proofing. It can be mixed directly with the dry ingredients, and it works faster than active dry yeast, leading to shorter rise times.

Substitution Guidelines:

1. Quantity: Because instant yeast is more potent, you'll need to use slightly more active dry yeast to get the same leavening power. A good rule of thumb is to use 1.25 times the amount of active dry yeast for every 1 unit of instant yeast. For example, if a recipe calls for 1 teaspoon of instant yeast, use 1.25 teaspoons of active dry yeast.
2. Proofing: Even if the recipe doesn't mention it, always proof your active dry yeast in warm liquid first (as described above) before adding it to the rest of your ingredients. This ensures it's active and gives it a chance to soften.
3. Rise Times: Expect rise times to be slightly longer when using active dry yeast compared to instant yeast, as it works a bit slower.

Pro Tip:

When substituting, always prioritize proofing active dry yeast. If it doesn't foam up, your yeast is dead, and proceeding with the recipe will result in flat bread.