Active yeast;Instant yeast;Fast Rising yeast


Can you tell me the differences between the yeasts and what kind is best for what. Please and Thank you

badge posted by: Joyce on September 08, 2011 at 4:57 pm in Q & A
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reply by: frick on September 08, 2011 at 6:46 pm

I use instant yeast in everything, buying in one-pound packages because of it's ease of use. Active dry yeast is ok is you want to go to the trouble but I don't see the point. I would NEVER use rapid rise because it poops out after one rise and I'm not interested in hastening the process. It's one of the main reasons newbies have failures.

reply by: KIDPIZZA on September 08, 2011 at 7:20 pm

Good evening. I second the motion what member FRICK POSTED TO YOU. Employing instant yeast is not easier but using the stuff in those red/yellow envelopes is very very expensive. Also it is not more efficient. Not better many bread book writers say...they suggest the use of instant yeast for breads. I hope this helps you decide which yeast to employ.

Good luck & enjoy the rest of the day young lady.


reply by: CookinATX on September 08, 2011 at 7:41 pm

It's my understanding that RapidRise, Instant, and Bread Machine yeast are all the same thing. You can use them interchangeably. The smaller particle size allows it to rehydrate and dissolve when mixed with your other recipe ingredients, without proofing first. Definitely the choice for bread maker recipes.

Active Dry yeast is processed differently. Because of the larger particle size, it needs to be fully dissolved in water with a little sugar to proof it before combining with the other ingredients. Apparently the processing kills more of the "yeasty beasties" than the rapid rise yeast processing. It may take a longer time to rise than if you used an instant yeast, but active dry is usually preferable in double-rise recipes.

If you have Active Dry yeast on hand and a recipe calls for Instant or Rapid Rise, you may substitute by using 25% more Active Dry yeast than the recipe calls for (but you will want to proof it in sugar/water before adding to your recipe).

There is also an Active yeast, which similar to Active Dry, which has not been dried. If you have a recipe which calls for a "cake of yeast", this is what you want. You can either crumble it into other ingredients or soak it in warm water depending on recipe instructions. I haven't used it, so I don't know much more about it. It's an early traditional and perhaps even "historic" type of yeast, but you can still find it in grocery stores. If I had my great-grandmother's dinner roll dough recipe, I bet that it would call for Cake yeast. : )

reply by: swirth on September 09, 2011 at 6:35 am

Here's an extensive coverage of all things yeast, from FAQ on the oldBakingCircle:

And here is a great yeast conversion chart: