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Thread: instant vs. regular yeast

  1. #1
    Kalmia Guest

    Default instant vs. regular yeast

    Bread recipe calls for instant and all I have is regular Red Star.
    Can I use it and if so, in same quantity? Thanks.

  2. #2
    merryb Guest

    Default Re: instant vs. regular yeast

    On Feb 22, 12:59*pm, Kalmia <tweeny90...@mypacks.net> wrote:
    > Bread recipe calls for instant and all I have is regular Red Star.
    > Can I use it and if so, in same quantity? Thanks.


    Yes & yes...

  3. #3
    Kent Guest

    Default Re: instant vs. regular yeast


    "merryb" <[email protected]> wrote in message
    news:[email protected]...
    On Feb 22, 12:59 pm, Kalmia <tweeny90...@mypacks.net> wrote:
    > Bread recipe calls for instant and all I have is regular Red Star.
    > Can I use it and if so, in same quantity? Thanks.


    Yes & yes...
    >
    >

    And more Yes and Yes....




  4. #4
    Kalmia Guest

    Default Re: instant vs. regular yeast

    On Feb 22, 6:32*pm, "Kent" <keh6...@ana.yahoo.com> wrote:
    > "merryb" <msg...@juno.com> wrote in message
    >
    > news:[email protected]...
    > On Feb 22, 12:59 pm, Kalmia <tweeny90...@mypacks.net> wrote:
    >
    > > Bread recipe calls for instant and all I have is regular Red Star.
    > > Can I use it and if so, in same quantity? Thanks.

    >
    > Yes & yes...
    >
    > And more Yes and Yes....


    Then, I wonder why the recipes specified 'instant'.

  5. #5
    Kent Guest

    Default Re: instant vs. regular yeast


    "Kalmia" <[email protected]> wrote in message
    news:[email protected]...
    On Feb 22, 6:32 pm, "Kent" <keh6...@ana.yahoo.com> wrote:
    > "merryb" <msg...@juno.com> wrote in message
    >
    > news:[email protected]...
    > On Feb 22, 12:59 pm, Kalmia <tweeny90...@mypacks.net> wrote:
    >
    > > Bread recipe calls for instant and all I have is regular Red Star.
    > > Can I use it and if so, in same quantity? Thanks.

    >
    > Yes & yes...
    >
    > And more Yes and Yes....


    Then, I wonder why the recipes specified 'instant'.
    >
    >

    When this arises I just let the dough rise until it's where I want it. I
    suppose this is an issue with a bread machine, though you can probably just
    use more yeast. This looks like a good site:
    http://www.wildyeastblog.com/2008/01...st-conversions




  6. #6
    sf Guest

    Default Re: instant vs. regular yeast

    On Tue, 22 Feb 2011 12:59:02 -0800 (PST), Kalmia
    <[email protected]> wrote:

    > Bread recipe calls for instant and all I have is regular Red Star.
    > Can I use it and if so, in same quantity? Thanks.


    Is this a bread machine recipe?

    --

    Today's mighty oak is just yesterday's nut that held its ground.

  7. #7
    Janet Bostwick Guest

    Default Re: instant vs. regular yeast

    On Tue, 22 Feb 2011 12:59:02 -0800 (PST), Kalmia
    <[email protected]> wrote:

    >Bread recipe calls for instant and all I have is regular Red Star.
    >Can I use it and if so, in same quantity? Thanks.

    Instant yeast is usually added directly to the flour whereas active
    dry yeast is generally dissolved in a small amount of water. I don't
    remember precisely, but figure active dry yeast at 2 1/2 teaspoons per
    package and instant yeast is a little less. The timings given for a
    recipe with instant yeast will probably be less and there may be
    actual procedural instructions that are different for instant yeast.
    If you are used to making yeast dough, just use common sense and sub
    the active dry yeast. I would dissolve it in a little water as I find
    the active dry yeast doesn't dissolve as well when dry granules are
    added directly to the dry flour/
    Janet

  8. #8
    Sqwertz Guest

    Default Re: instant vs. regular yeast

    On Tue, 22 Feb 2011 15:53:11 -0800 (PST), Kalmia wrote:

    > On Feb 22, 6:32*pm, "Kent" <keh6...@ana.yahoo.com> wrote:
    >> "merryb" <msg...@juno.com> wrote in message
    >>
    >> news:[email protected]...
    >> On Feb 22, 12:59 pm, Kalmia <tweeny90...@mypacks.net> wrote:
    >>
    >>> Bread recipe calls for instant and all I have is regular Red Star.
    >>> Can I use it and if so, in same quantity? Thanks.

    >>
    >> Yes & yes...
    >>
    >> And more Yes and Yes....

    >
    > Then, I wonder why the recipes specified 'instant'.


    I don't think there is anything called "instant yeast". If so it
    would be a boon to the bread and beer industries.

    -sw

  9. #9
    I_am_Tosk Guest

    Default Re: instant vs. regular yeast

    In article <[email protected]>, [email protected]
    says...
    >
    > On Tue, 22 Feb 2011 12:59:02 -0800 (PST), Kalmia
    > <[email protected]> wrote:
    >
    > > Bread recipe calls for instant and all I have is regular Red Star.
    > > Can I use it and if so, in same quantity? Thanks.

    >
    > Is this a bread machine recipe?


    Assuming you are using a bread machine? Our bread machine makes small
    bricks of dough if you don't use the correct bread machine flour, or
    quick rise flour. I am not positive yours doesn't have adjustments but
    for what it's worth we have tried regular flour several times. Tried to
    adjust water and yeast, etc. but just keep getting a small heavy brick
    of yuck...

  10. #10
    I_am_Tosk Guest

    Default Re: instant vs. regular yeast

    In article <[email protected]>, [email protected]
    says...
    >
    > On Tue, 22 Feb 2011 12:59:02 -0800 (PST), Kalmia
    > <[email protected]> wrote:
    >
    > > Bread recipe calls for instant and all I have is regular Red Star.
    > > Can I use it and if so, in same quantity? Thanks.

    >
    > Is this a bread machine recipe?


    OOOps, the trolls will be all over me <snerk> but I misread the post and
    thought you were somehow talking about the flour, nevermind

  11. #11
    Storrmmee Guest

    Default Re: instant vs. regular yeast

    there is and its primarily for bread machines, also called fast acting
    yeast, Lee
    "Sqwertz" <[email protected]> wrote in message
    news:1p9gfjseknzlq$.[email protected]..
    > On Tue, 22 Feb 2011 15:53:11 -0800 (PST), Kalmia wrote:
    >
    >> On Feb 22, 6:32 pm, "Kent" <keh6...@ana.yahoo.com> wrote:
    >>> "merryb" <msg...@juno.com> wrote in message
    >>>
    >>> news:[email protected]...
    >>> On Feb 22, 12:59 pm, Kalmia <tweeny90...@mypacks.net> wrote:
    >>>
    >>>> Bread recipe calls for instant and all I have is regular Red Star.
    >>>> Can I use it and if so, in same quantity? Thanks.
    >>>
    >>> Yes & yes...
    >>>
    >>> And more Yes and Yes....

    >>
    >> Then, I wonder why the recipes specified 'instant'.

    >
    > I don't think there is anything called "instant yeast". If so it
    > would be a boon to the bread and beer industries.
    >
    > -sw




  12. #12
    sf Guest

    Default Re: instant vs. regular yeast

    On Tue, 22 Feb 2011 22:52:29 -0500, I_am_Tosk
    <[email protected]> wrote:

    > In article <[email protected]>, [email protected]
    > says...
    > >
    > > On Tue, 22 Feb 2011 12:59:02 -0800 (PST), Kalmia
    > > <[email protected]> wrote:
    > >
    > > > Bread recipe calls for instant and all I have is regular Red Star.
    > > > Can I use it and if so, in same quantity? Thanks.

    > >
    > > Is this a bread machine recipe?

    >
    > Assuming you are using a bread machine? Our bread machine makes small
    > bricks of dough if you don't use the correct bread machine flour, or
    > quick rise flour. I am not positive yours doesn't have adjustments but
    > for what it's worth we have tried regular flour several times. Tried to
    > adjust water and yeast, etc. but just keep getting a small heavy brick
    > of yuck...


    That was my experience with a bread machine too. I didn't know at the
    time that you were supposed to use a different kind of yeast, so I
    used what I had on hand but I don't remember if it was regular or
    instant.

    --

    Today's mighty oak is just yesterday's nut that held its ground.

  13. #13
    sf Guest

    Default Re: instant vs. regular yeast

    On Tue, 22 Feb 2011 22:53:42 -0500, I_am_Tosk
    <[email protected]> wrote:

    > In article <[email protected]>, [email protected]
    > says...
    > >
    > > On Tue, 22 Feb 2011 12:59:02 -0800 (PST), Kalmia
    > > <[email protected]> wrote:
    > >
    > > > Bread recipe calls for instant and all I have is regular Red Star.
    > > > Can I use it and if so, in same quantity? Thanks.

    > >
    > > Is this a bread machine recipe?

    >
    > OOOps, the trolls will be all over me <snerk> but I misread the post and
    > thought you were somehow talking about the flour, nevermind


    That's okay... your response stuck a chord with me anyway.

    --

    Today's mighty oak is just yesterday's nut that held its ground.

  14. #14
    Janet Bostwick Guest

    Default Re: instant vs. regular yeast

    On Tue, 22 Feb 2011 23:05:00 -0600, "Storrmmee"
    <[email protected]> wrote:

    >there is and its primarily for bread machines, also called fast acting
    >yeast, Lee
    >"Sqwertz" <[email protected]> wrote in message
    >news:1p9gfjseknzlq$.[email protected]..
    >> On Tue, 22 Feb 2011 15:53:11 -0800 (PST), Kalmia wrote:
    >>
    >>> On Feb 22, 6:32 pm, "Kent" <keh6...@ana.yahoo.com> wrote:
    >>>> "merryb" <msg...@juno.com> wrote in message
    >>>>
    >>>> news:[email protected]...
    >>>> On Feb 22, 12:59 pm, Kalmia <tweeny90...@mypacks.net> wrote:
    >>>>
    >>>>> Bread recipe calls for instant and all I have is regular Red Star.
    >>>>> Can I use it and if so, in same quantity? Thanks.
    >>>>
    >>>> Yes & yes...
    >>>>
    >>>> And more Yes and Yes....
    >>>
    >>> Then, I wonder why the recipes specified 'instant'.

    >>
    >> I don't think there is anything called "instant yeast". If so it
    >> would be a boon to the bread and beer industries.
    >>
    >> -sw

    >

    Storrmme, while it is true that bread machine recipes call for
    instant yeast (or quick rise yeast), I wouldn't say bread machines are
    the only intended use. There are many bread books out where the
    authors specify instant yeast. Many of the authors of the most recent
    bread books prefer to use only insant yeast because instant yeast
    contains more live bodies than active dry and produces a quicker and
    more reliable response. These days, I only expect older recipes to
    call for active dry yeast.
    Janet

  15. #15
    graham Guest

    Default Re: instant vs. regular yeast


    "Janet Bostwick" <[email protected]> wrote in message
    news:[email protected]..
    > On Tue, 22 Feb 2011 23:05:00 -0600, "Storrmmee"
    > <[email protected]> wrote:
    >
    >>there is and its primarily for bread machines, also called fast acting
    >>yeast, Lee
    >>"Sqwertz" <[email protected]> wrote in message
    >>news:1p9gfjseknzlq$.[email protected]..
    >>> On Tue, 22 Feb 2011 15:53:11 -0800 (PST), Kalmia wrote:
    >>>
    >>>> On Feb 22, 6:32 pm, "Kent" <keh6...@ana.yahoo.com> wrote:
    >>>>> "merryb" <msg...@juno.com> wrote in message
    >>>>>
    >>>>> news:[email protected]...
    >>>>> On Feb 22, 12:59 pm, Kalmia <tweeny90...@mypacks.net> wrote:
    >>>>>
    >>>>>> Bread recipe calls for instant and all I have is regular Red Star.
    >>>>>> Can I use it and if so, in same quantity? Thanks.
    >>>>>
    >>>>> Yes & yes...
    >>>>>
    >>>>> And more Yes and Yes....
    >>>>
    >>>> Then, I wonder why the recipes specified 'instant'.
    >>>
    >>> I don't think there is anything called "instant yeast". If so it
    >>> would be a boon to the bread and beer industries.
    >>>
    >>> -sw

    >>

    > Storrmme, while it is true that bread machine recipes call for
    > instant yeast (or quick rise yeast), I wouldn't say bread machines are
    > the only intended use. There are many bread books out where the
    > authors specify instant yeast. Many of the authors of the most recent
    > bread books prefer to use only insant yeast because instant yeast
    > contains more live bodies than active dry and produces a quicker and
    > more reliable response. These days, I only expect older recipes to
    > call for active dry yeast.
    > Janet
    >

    Not only that but these days it seems that in most supermarkets, the only
    variety available is "instant".
    Graham



  16. #16
    Sqwertz Guest

    Default Re: instant vs. regular yeast

    On Tue, 22 Feb 2011 22:56:58 -0700, graham wrote:

    > "Janet Bostwick" <n[email protected]> wrote in message
    > news:[email protected]..
    >> On Tue, 22 Feb 2011 23:05:00 -0600, "Storrmmee"
    >> <[email protected]> wrote:
    >>
    >>>there is and its primarily for bread machines, also called fast acting
    >>>yeast, Lee
    >>>"Sqwertz" <[email protected]> wrote in message
    >>>news:1p9gfjseknzlq$.[email protected]..
    >>>> On Tue, 22 Feb 2011 15:53:11 -0800 (PST), Kalmia wrote:
    >>>>
    >>>>> On Feb 22, 6:32 pm, "Kent" <keh6...@ana.yahoo.com> wrote:
    >>>>>> "merryb" <msg...@juno.com> wrote in message
    >>>>>>
    >>>>>> news:[email protected]...
    >>>>>> On Feb 22, 12:59 pm, Kalmia <tweeny90...@mypacks.net> wrote:
    >>>>>>
    >>>>>>> Bread recipe calls for instant and all I have is regular Red Star.
    >>>>>>> Can I use it and if so, in same quantity? Thanks.
    >>>>>>
    >>>>>> Yes & yes...
    >>>>>>
    >>>>>> And more Yes and Yes....
    >>>>>
    >>>>> Then, I wonder why the recipes specified 'instant'.
    >>>>
    >>>> I don't think there is anything called "instant yeast". If so it
    >>>> would be a boon to the bread and beer industries.
    >>>>
    >>>> -sw
    >>>

    >> Storrmme, while it is true that bread machine recipes call for
    >> instant yeast (or quick rise yeast), I wouldn't say bread machines are
    >> the only intended use. There are many bread books out where the
    >> authors specify instant yeast. Many of the authors of the most recent
    >> bread books prefer to use only insant yeast because instant yeast
    >> contains more live bodies than active dry and produces a quicker and
    >> more reliable response. These days, I only expect older recipes to
    >> call for active dry yeast.
    >> Janet
    >>

    > Not only that but these days it seems that in most supermarkets, the only
    > variety available is "instant".


    I've seen plenty of "Rapid Rise" and "Active Dry" but never "Instant".
    I do see that Red Star makes such a product. Is it synonymous with
    "Rapid Rise"?

    -sw

  17. #17
    Jim Elbrecht Guest

    Default Re: instant vs. regular yeast

    Sqwertz <[email protected]> wrote:

    -snip-
    >
    >I've seen plenty of "Rapid Rise" and "Active Dry" but never "Instant".
    >I do see that Red Star makes such a product. Is it synonymous with
    >"Rapid Rise"?
    >


    Maybe. Here's Fleischmann's page- The only yeast my Samsclub
    carries in the 1lb bricks is Fleishmann's instant.
    http://www.breadworld.com/products.aspx

    They don't list it there-- but say the bread machine yeast and the
    Rapid Rise are 'the same as instant'. The 'instant' just means
    that it can be mixed with your flour before adding moisture.

    They break down the differences better here-
    http://www.breadworld.com/RR_vs_ADY.aspx

    I don't mix with dry ingredients, though & my bread [usually] works
    fine. [never tried a bread machine-- my 'cheat' is my KA to knead it]

    I 'proof' out of habit. It is satisfying to see the little bubbles
    working.

    Jim

  18. #18
    Nad R Guest

    Default Re: instant vs. regular yeast

    Sqwertz <[email protected]> wrote:
    > On Tue, 22 Feb 2011 15:53:11 -0800 (PST), Kalmia wrote:
    >
    >> On Feb 22, 6:32 pm, "Kent" <keh6...@ana.yahoo.com> wrote:
    >>> "merryb" <msg...@juno.com> wrote in message
    >>>
    >>> news:[email protected]...
    >>> On Feb 22, 12:59 pm, Kalmia <tweeny90...@mypacks.net> wrote:
    >>>
    >>>> Bread recipe calls for instant and all I have is regular Red Star.
    >>>> Can I use it and if so, in same quantity? Thanks.
    >>>
    >>> Yes & yes...
    >>>
    >>> And more Yes and Yes....

    >>
    >> Then, I wonder why the recipes specified 'instant'.

    >
    > I don't think there is anything called "instant yeast". If so it
    > would be a boon to the bread and beer industries.
    >
    > -sw


    Yes and No.

    According to my holy bible, "Artisan breads every day by Peter Reinhart".
    On page 12. instant yeast is almost 100 percent potency. Instant yeast does
    not require hydrating in warm water. The book recommends increasing the
    amount by 25% for active dry yeast because 25% is killed during the
    manufacturing process.

    When using bread machines I often increase the amount of yeast by half. It
    seems bread machines are not as flexible as by hand. However, I use my
    machine for bread at least once a week. I buy the active yeast in large
    jars kept in the freezer. I keep a square container for my dry goods for
    bread making with small sampler jelly jars and jelly jars at room
    temperature of yeast, powdered milk, salt, brown sugar and index cards for
    my popular bread machine recipes. If I am in a bad mood and add extra
    sugar, brown sugar, lots of brown sugar, I will double the amount of active
    yeast.

    --
    Enjoy Life... Nad R (Garden in zone 5a Michigan)

  19. #19
    Brooklyn1 Guest

    Default Re: instant vs. regular yeast

    On Tue, 22 Feb 2011 22:30:41 -0700, Janet Bostwick
    <[email protected]> wrote:

    >On Tue, 22 Feb 2011 23:05:00 -0600, "Storrmmee"
    ><[email protected]> wrote:
    >
    >>there is and its primarily for bread machines, also called fast acting
    >>yeast, Lee
    >>"Sqwertz" <[email protected]> wrote in message
    >>news:1p9gfjseknzlq$.[email protected]..
    >>> On Tue, 22 Feb 2011 15:53:11 -0800 (PST), Kalmia wrote:
    >>>
    >>>> On Feb 22, 6:32 pm, "Kent" <keh6...@ana.yahoo.com> wrote:
    >>>>> "merryb" <msg...@juno.com> wrote in message
    >>>>>
    >>>>> news:[email protected]...
    >>>>> On Feb 22, 12:59 pm, Kalmia <tweeny90...@mypacks.net> wrote:
    >>>>>
    >>>>>> Bread recipe calls for instant and all I have is regular Red Star.
    >>>>>> Can I use it and if so, in same quantity? Thanks.
    >>>>>
    >>>>> Yes & yes...
    >>>>>
    >>>>> And more Yes and Yes....
    >>>>
    >>>> Then, I wonder why the recipes specified 'instant'.
    >>>
    >>> I don't think there is anything called "instant yeast". If so it
    >>> would be a boon to the bread and beer industries.
    >>>
    >>> -sw

    >>

    >Storrmme, while it is true that bread machine recipes call for
    >instant yeast (or quick rise yeast), I wouldn't say bread machines are
    >the only intended use. There are many bread books out where the
    >authors specify instant yeast. Many of the authors of the most recent
    >bread books prefer to use only insant yeast because instant yeast
    >contains more live bodies than active dry and produces a quicker and
    >more reliable response. These days, I only expect older recipes to
    >call for active dry yeast.


    There's really no discernable difference between active and instant...
    really just marketing terminology, instant/active, what's the diff?...
    they are interchangeable, all reference to dry yeast is intended as
    averse to cake yeast. Naturally each yeast producer will tout their
    own products with all manner of glamor-speak inaccuracies merely to
    addle the baking noobies. Regardless which dry yeast and how used
    (especially ABMs) it's always advisable to proof yeast... failure to
    proof yeast is the No. 1 reason for baking failures, especially for
    ABM hocky pucks.

  20. #20
    Brooklyn1 Guest

    Default Re: instant vs. regular yeast

    On Wed, 23 Feb 2011 01:31:55 -0600, Sqwertz <[email protected]>
    wrote:

    >On Tue, 22 Feb 2011 22:56:58 -0700, graham wrote:
    >
    >> "Janet Bostwick" <[email protected]> wrote in message
    >> news:[email protected]..
    >>> On Tue, 22 Feb 2011 23:05:00 -0600, "Storrmmee"
    >>> <[email protected]> wrote:
    >>>
    >>>>there is and its primarily for bread machines, also called fast acting
    >>>>yeast, Lee
    >>>>"Sqwertz" <[email protected]> wrote in message
    >>>>news:1p9gfjseknzlq$.[email protected]..
    >>>>> On Tue, 22 Feb 2011 15:53:11 -0800 (PST), Kalmia wrote:
    >>>>>
    >>>>>> On Feb 22, 6:32 pm, "Kent" <keh6...@ana.yahoo.com> wrote:
    >>>>>>> "merryb" <msg...@juno.com> wrote in message
    >>>>>>>
    >>>>>>> news:[email protected]...
    >>>>>>> On Feb 22, 12:59 pm, Kalmia <tweeny90...@mypacks.net> wrote:
    >>>>>>>
    >>>>>>>> Bread recipe calls for instant and all I have is regular Red Star.
    >>>>>>>> Can I use it and if so, in same quantity? Thanks.
    >>>>>>>
    >>>>>>> Yes & yes...
    >>>>>>>
    >>>>>>> And more Yes and Yes....
    >>>>>>
    >>>>>> Then, I wonder why the recipes specified 'instant'.
    >>>>>
    >>>>> I don't think there is anything called "instant yeast". If so it
    >>>>> would be a boon to the bread and beer industries.
    >>>>>
    >>>>> -sw
    >>>>
    >>> Storrmme, while it is true that bread machine recipes call for
    >>> instant yeast (or quick rise yeast), I wouldn't say bread machines are
    >>> the only intended use. There are many bread books out where the
    >>> authors specify instant yeast. Many of the authors of the most recent
    >>> bread books prefer to use only insant yeast because instant yeast
    >>> contains more live bodies than active dry and produces a quicker and
    >>> more reliable response. These days, I only expect older recipes to
    >>> call for active dry yeast.
    >>> Janet
    >>>

    >> Not only that but these days it seems that in most supermarkets, the only
    >> variety available is "instant".

    >
    >I've seen plenty of "Rapid Rise" and "Active Dry" but never "Instant".
    >I do see that Red Star makes such a product. Is it synonymous with
    >"Rapid Rise"?
    >
    >-sw


    All dry yeast is Rapid, Active, and Instant... all marketing terms
    that sound more beliveable/professional than Super Dooper Fast. I
    still remember when there was only cake yeast... took a long time and
    was very difficult to get folks to make the switch.

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