I previously posted about Instant Yeast versus Active Yeast and wanted to follow up with some findings and a question.
I had read that the end result of using active yeast is more flavorful than instant yeast. I was surprised to find no difference. What I did find is that the active yeast fermented more quickly. When keeping all things same except for yeast, I noticed that dough balls made with active yeast tended form bubbles around the 36 hour mark, whereas the instant balls didn't.
Is active yeast considered a stronger yeast than instant yeast?