I by mistake bought the SAF instant yeast rather than regular. In a bread recipe that needs 3 tblsp. of yeast, how much instant do I put, and is it mixed in with the flour direct, or does it rise a few minutes first?
I recently read a few chapters from a book about cooking myths. Unfortunately, I can't recall the title or author. A friend brought it up to our cottage and I picked it up one afternoon. Anyway, it discussed yeast and suggested that proofing active dry yeast (ADY) would soon be an anachronism and a historic anomaly - a blip in road of bread-baking. It explained the development from ancient to modern times - starting with the use of environmental yeast by ancient people, then on to cake yeast, then active dry yeast and finally now, instant yeast. It suggested everyone should just move on from ADY now. It was an interesting read. I know some bakers are very loyal to ADY and avoid instant. I use both - whichever one I find at the store.
To answer your question:
- to substitute instant yeast, use about 75% of the amount specified for active dry yeast.
- instant yeast can be added directly to the flour. You do not have to proof it. Having said that, I have grabbed it by mistake, thinking it was ADY, added the instant yeast to my wet ingredients (water or milk or yogurt or whatever I'm using) and then added it to my flour, as if it were ADY, without any problems.
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