The Difference Between Instant Yeast and Active Dry Yeast


Kitchen Knowledge Lifestyle | Published November 2, 2024 by Mimi Council

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Yeast is a vital ingredient in baking, particularly in recipes for breads, cinnamon rolls, babka and more. Two of the most commonly used types of yeast are instant yeast and active dry yeast. While they both serve the same purpose—helping dough rise by producing carbon dioxide—there are key differences in their usage, performance, and characteristics. So, what is the difference between instant yeast and dry active yeast?

Understanding the difference between instant yeast and active dry yeast can help you choose the right yeast for your baking needs and ensure the best results in your recipes! Let’s dive in.

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What is Yeast?

Before diving into the specifics, it’s essential to understand what yeast is. Yeast is a living organism, a type of fungus, that ferments sugars present in dough, producing carbon dioxide gas and ethanol. The carbon dioxide gas gets trapped in the dough, causing it to rise and giving baked goods their light and airy texture!

Active Dry Yeast

Active dry yeast is the most traditional form of yeast used in baking. It consists of granules of yeast that have been dehydrated and this gives it a longer shelf life.

Characteristics

  • Activation Required: Active dry yeast needs to be dissolved in warm water (usually between 105°F to 115°F) before it is added to the dough. This process is known as “proofing” and helps to wake up the dormant yeast cells. Because yeast is a living thing, you can kill it! Proofing it in water that is too hot can kill the yeast and prevent baked goods from rising at all. Water that is 120°F or higher can kill yeast. This is why warm water should be used and not hot. So, if you’ve ever wondered why your cinnamon rolls didn’t rise, it could have been simply because your water was too hot and it killed the yeast!
  • Slower Rising Time: Because the yeast cells in active dry yeast are dormant and need time to activate, dough made with this yeast usually has a slower rise time compared to dough made with instant yeast.
  • Shelf Life: Active dry yeast has a longer shelf life when stored properly in a cool, dry place. Once opened, it’s best kept in the refrigerator or freezer to maintain its potency.

How to Use It

To activate, dissolve the yeast in a small amount of warm water (with a pinch of sugar, if the recipe calls for it) and let it sit for about 5 to 10 minutes. The mixture should become frothy with tiny bubbles, this indicates that the yeast is alive and active. Once proofed, the yeast mixture can be added to the rest of the ingredients in your recipe.

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Instant Yeast

Instant yeast, also known as “rapid-rise” or “bread machine” yeast, is a more modern type of yeast that has been processed to work faster than active dry yeast. The granules are smaller, and the yeast is dried at a lower temperature, which preserves more of the yeast cells.

Characteristics

  • No Activation Required: Unlike active dry yeast, instant yeast can be mixed directly into the dry ingredients without needing to be dissolved in water first. This convenience makes it a favorite among many bakers.
  • Faster Rising Time: Dough made with instant yeast rises more quickly, often cutting down the rise time by up to half compared to active dry yeast! So, this is great if you’re in a hurry and need something to rise faster.
  • Shelf Life: Instant yeast has a similar shelf life to active dry yeast but can lose potency more quickly once the package is opened. It’s best stored in the refrigerator or freezer after opening.

How to Use It

Simply mix the instant yeast directly with your dry ingredients. You can then add the wet ingredients as your recipe directs. Since it activates quickly, keep an eye on your dough’s rise time, as it may need less time than the recipe indicates.

blueberry babka coffee cake

Difference Between Instant Yeast and Active Dry Yeast

Activation

  • Active Dry Yeast: Requires proofing in warm water before use.
  • Instant Yeast: Can be added directly to the dry ingredients without proofing.

Rising Time

  • Active Dry Yeast: Generally has a slower rise time, which may be preferable for recipes that require a longer fermentation period.
  • Instant Yeast: Provides a quicker rise, making it ideal for recipes when time is limited.

Granule Size

  • Active Dry Yeast: Larger granules that need to be dissolved in water.
  • Instant Yeast: Smaller granules that dissolve quickly when mixed with dry ingredients.

Usage in Recipes

  • Active Dry Yeast: Often used in traditional recipes and may be preferred in artisan bread-making for longer fermentation times. Longer fermentation times can be preferred for developing flavor in certain recipes such as breads.
  • Instant Yeast: Preferred for quick bread recipes, bread machines, or when a faster rise is desired.

Can They Be Substituted for Each Other?

Yes, active dry yeast and instant yeast can be substituted for each other in most recipes, but with some adjustments:

  • Using Active Dry Yeast Instead of Instant Yeast: Increase the rise time by about 15 to 20 minutes and look for visual clues that your dough is ready to move to the next step.
  • Using Instant Yeast Instead of Active Dry Yeast: Reduce the rise time by about 15 to 20 minutes or watch the dough closely and look for visual clues that your dough is ready to move to the next step to avoid over-proofing.
  • Generally, you can use the same amount of yeast (by weight) when substituting one for the other.
organic yeast

The Takeaway: Choosing the Right Yeast for Your Baking Needs

Both active dry yeast and instant yeast are great choices for baking bread, sweet rolls, babkas and more. Active dry yeast is perfect for traditional recipes and those that require a longer fermentation time, while instant yeast is a great option for quick, convenient baking. By understanding the differences between these two types of yeast, you can select the right one for your recipes and achieve the perfect rise in your baked goods every time.

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