• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

My Cook's Kitchen logo

  • Home
  • Cookbooks
  • Kitchen Tools
  • Tips
  • Recipe Index
  • Recipes
    • Appetizers
    • Bread
    • Cookies
    • Desserts
    • Entree
    • Muffins
    • Soups
    • Thanksgiving Favorites
    • Vegetables
  • About Me

Instant vs Active Dry Yeast

by Leave a Comment

Instant vs Active Dry YeastI use saf-instant yeast in all my baking.  I buy it by the pound and store it in the freezer in an acrylic air tight container.  If you only use it occasionally you can get Active Dry Yeast in 1/4 ounce (7 gram) packets. The major difference between the two is that instant yeast can be added directly to the dry ingredients in a recipe and does not need to be proofed (mixed with warm water to start activation).  A general rule of thumb for yeast is to add 1 teaspoon for every 3 cups of flour. You don’t want to add too much because a slow rise allows the dough to develop more flavor. This is why many bread recipes call for letting the dough rise overnight in the refrigerator.

 

Filed Under: Tip of the Day Tagged With: bread, dough, yeast

Previous Post: « Using Floss to Cut Dough
Next Post: Rice Vinegar »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Categories

LATEST TIP

Spearmint

FAMOUS QUOTES

Quote by Jim Davis

“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.” – Jim Davis

COOKBOOK REVIEWS

Love Real Food by Kathryne Taylor (2017)

Isa Does It

Isa Does It by Isa Chandra Moskowitz (2013)

Loading

Footer

Follow My Cook’s Kitchen

  • Email
  • Facebook
  • Instagram
  • Pinterest

Copyright © 2023 My Cook's Kitchen on the Foodie Pro Theme