Instant Dry Yeast vs. Active Dry Yeast


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?

Richard D.
posted almost 3 years ago

Save 0

Richard,
Active Dry is slower than Instant by about 20 - 30% but has a constant proofing rate over longer periods of time. Active dry is made using older technology drying methods making it ideal for pizza doughs and bagels due to the natural relaxers created during drying (see glutathione):
http://www.huffingtonpost.com/dr-mark-hyman/glutathione-the-mother-of_b_530494.html

Instant yeast typically has ascorbic acid (vitamin C) added as a strengthening agent for the wheat protein allowing the baker to make dough with more strength / elasticity as required in baguette (hence less bubbles in your IDY dough) and has a vigorous proofing rate.
For an overnight / retarded dough, ADY will work better than IDY at the same use rate. If ADY is not available then use IDY at a lower use rate.
Steve B (Fleischmann's Yeast)

Steve Bright
posted almost 3 years ago


Sign In to reply to this post