What yeast should I use? Can yeasts be used interchangeably?
Which is better? How do I store yeast? These are questions I get
asked OFTEN. Basically, there are 2 types of yeast: Active Dry
Yeast Instant Yeast (aka Bread Machine, Rapid Rise, Quick Rise)
I have always used Active Dry Yeast (ADY). Red Star and
Fleischmann's are two common brands. They are both the same. ADY
is also known as Baker's yeast. It needs moisture and at least 2
rises (fermenting and proofing). I add this yeast to HALF of my
dry ingredients, add my liquids (110-115 degrees) stir, and let
sit (sponge) for 10-15 minutes. This is a close up of ADY. The
granules are larger than Instant Yeast. It is dried at a higher
temperature than Instant Yeast. This is a close up of Instant
Yeast. The granules are much smaller. It is dried at a lower
temperature. I haven't used Instant Yeast (IY) until I made No
Knead Bread. I tried both ADY and IY with No Knead Bread and got
different results. The bread with the ADY was flatter and more
dense. IY does N