Instant Yeast vs Active Dry Yeast

What Is Active Dry Yeast?

• Active dry yeasts arrive at their granular state by undergoing processes that reduce them to 95 percent dry matter.
• Traditional active dry yeast is exposed to heat so high that many of its cells are destroyed in the process -- up to 25%.
• Because the spent outer cells encapsulate living centers, active dry yeast must first be dissolved in a relatively hot liquid (proofed) to slough off dead cells and reach the living centers.

What Is Instant Yeast?

• Instant yeasts are also processed to 95 percent dry matter, but are subjected to a gentler drying process than active dry. As a result, every dried particle is living, or active.
• This means the yeast can be mixed directly with recipe ingredients without first being dissolved in water or proofed.
• Iit is considered by some to have a cleaner flavor than active dry because it contains no dead cells.

Substituting Active Dry Yeast for Instant Yeast?

If all you have is active dry yeast and the recipe calls for instant yeast:

• Increase the amount of yeast by about 25 percent, since a quarter of the cells in active dry yeast are dead.
• You’ll also need to include the step of activating the yeast.
• Deduct the activation water from the total water.
  • If you find that your dough is too wet or soft, add more flour when mixing.

How to Proof Fleischmann's Active Dry Yeast

• Stir 2-1/4 teaspoons active dry yeast into 1/4 cup warm water (100 degrees to 110 degrees F).
• To proof (foam) yeast, stir in 1 teaspoon sugar; let stand for 10 minutes.

If mixture doubles in volume, yeast is active.