When I went to my pastry chef friend Faye’s bread making class (which I still need to write about – I’m such a slacker!), she used instant yeast and said it’s the only kind she uses. Since I do anything Faye tells me to do (at least with baking!), I hopped on over to Smart & Final and grabbed a pound of Saf-Instant Yeast.
I used it for the first time this weekend for pizza dough. And I fell in love. If you are scared of using yeast, this yeast is for you! I don’t know about you, but I’m always worried that the water I dissolve active dry yeast in is too hot or too cold. Since you add instant yeast directly to the dry ingredients, your worries are over!
Here’s a little run down on how to use instant yeast.
- Use about 20% less instant yeast than the amount of active dry yeast called for in a recipe.
- Add the instant yeast directly to your dry ingredients.
- When substituting into a recipe that calls for active dry yeast, be sure to add the amount of water you would have dissolved the yeast in to your wet ingredients.
- This handy website over here gives a good description of all the different types of yeast. For instant yeast it says you only need 1 rise. The first rise is replaced with a 10 minute rest and you don’t have to punch the dough down. (P.S. That website I linked to also has a great conversion chart for the different types of yeast. Just sayin’.)
So, there you have it. I doubt I’ll ever go back to active dry yeast. As for where to buy instant yeast, my local Safeway does not carry it, but my Smart & Final does (where it’s only around $4). You can also order it on Amazon, which is just downright handy.
I’m going to make sure Faye reads this post and pipes in with any information I forgot!