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instant yeast vs active dry yeast - Forno Bravo Forum: The Wood-Fired Oven Community

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Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
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To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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instant yeast vs active dry yeast

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  • instant yeast vs active dry yeast

    do you use the same amount of instant yeast as you would in a recipe that calls for ady, is there any conversion advice anyone can give. i know you do not have to proof instant

  • #2
    Re: instant yeast vs active dry yeast

    Tommy,

    Very best advice to you is to consult Hamelman's Bread. There you will find a conversion chart. Alternately, look at pizzamaking.com where you''ll find similar conversions, or Rienhart's The Bread Bakers's Apprentice. No, they don't convert easily, but give these tables a shot. Across the board, IDY is a faster alterntive than ADY, but there are exceptions, as in biga recipes. Depend on what you're trying to do.

    Jim
    "Made are tools, and born are hands"--William Blake, 1757-1827

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    • #3
      Re: instant yeast vs active dry yeast

      I was searching around for exactly this answer and found this thread... I found this conversion guide from 911 baking and thought I would paste it here in case anyone else was searching and found this old thread.

      pantry_leaveners_yeast

      YEAST SUBSTITUTIONS:
      ~~~~~~~
      To convert cake yeast to instant yeast:
      For 1 packed tablespoon cake yeast use 2 teaspoons instant yeast or
      2-1/2 teaspoons active dry

      OR
      To convert recipes calling for instant yeast to active dry yeast: Use 1.25 times the weight; or, for 1 teaspoon instant yeast, use about 1 1/4 teaspoons active dry yeast

      To convert recipes calling for active dry yeast to instant yeast: Use 0.67 times the weight; or, for 1 teaspoons active dry yeast, use 3/4 teaspoon instant yeast

      To convert recipes calling for fresh compressed yeast to instant yeast: Use 0.32 times the weight; or, for 1 packed Tablespoon (21 grams) fresh yeast, use 2 teaspoons instant yeast
      -------------------------------------------
      My 2nd Build:
      Is here

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      • #4
        Re: instant yeast vs active dry yeast

        There have been numerous discussions about this. It is a great topic. Look at this table:

        http://www.fornobravo.com/forum/f19/...hart-3422.html

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        • #5
          Re: instant yeast vs active dry yeast

          yes but that table is just for ADY.
          -------------------------------------------
          My 2nd Build:
          Is here

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          • #6
            Re: instant yeast vs active dry yeast

            The rule-of-thumb is 25% less IDY than ADY.

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            • #7
              Re: instant yeast vs active dry yeast

              It's been my experience that yeast makers are in business to sell yeast. A whole packet of yeast in a loaf of bread? What for? Try more like half a teaspoon.
              My geodesic oven project: part 1, part 2

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              • #8
                Re: instant yeast vs active dry yeast

                I agree. I think they think of it as "insurance" to cover the liklihood that someone will improperly store and then expect it to work. Many recipes seem to want to rush the rise time -- a convenience, but certainly not a flavor building approach.

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