May 10th, 2020
You may think that all yeast is created equal, but you’re wrong! It’s important to understand the subtle differences between different types of yeast so you can use them responsibly.
Active dry yeast is the most traditional commercial yeast. People stick with it because its yeasty flavor is subtle, and most people are comfortable using it. Active dry yeast must be activated in water for proper use. If a recipe ever calls for letting your yeast bloom, chances are its active dry yeast!
Instant yeast is a newer commercial yeast and yields a faster and higher rise compared to active dry yeast. It is interchangeable with active dry yeast, and doesn’t require activation. So mix it right in! SAF yeast is a brand of instant yeast. SAF Red is good for all purposes, and SAF Gold is best for sweeter doughs.
If a recipe calls for active dry yeast, can you use instant yeast instead? Yes! Instant yeast is preferred by test kitchens like King Arthur Flour test kitchen, who value SAF Instant’s strength and versatility, which has earned the status of a kitchen staple. If you substitute in instant yeast for active dry yeast, follow the same blooming process — don’t skip that liquid.
If a recipe calls for instant yeast, can you use active dry yeast instead? Technically, yes. However, you should expect a weaker and slower rise, as well as a less yeasty flavor.
So which yeast is best? Instant yeast seems to be the clear winner. First, you can buy it in bulk and save money wasted on those silly 1/4 oz active dry yeast packets. Don’t be afraid of instant yeast!
If you want a more in depth review, see King Arthur Flour’s article.
