#1  
Old 02-13-2007, 05:37 PM
Peasant
 
Join Date: Jun 2006
Location: new jersey
Posts: 36
Default 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
Reply With Quote
  #2  
Old 02-13-2007, 05:59 PM
CanuckJim's Avatar
Il Pizzaiolo
 
Join Date: Jan 2006
Location: Prince Albert, Ontario, Canada
Posts: 1,480
Default 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
Reply With Quote
  #3  
Old 08-05-2009, 05:39 PM
Mitchamus's Avatar
Journeyman
 
Join Date: Aug 2008
Location: Sydney & Snowy Mountains
Posts: 384
Default 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
Reply With Quote
  #4  
Old 08-06-2009, 10:28 AM
Journeyman
 
Join Date: Jul 2007
Location: Los Angeles, CA
Posts: 308
Default 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 (Yeast Conversion Chart)
Reply With Quote
  #5  
Old 08-06-2009, 02:51 PM
Mitchamus's Avatar
Journeyman
 
Join Date: Aug 2008
Location: Sydney & Snowy Mountains
Posts: 384
Default Re: instant yeast vs active dry yeast

yes but that table is just for ADY.
Reply With Quote
  #6  
Old 08-06-2009, 07:10 PM
Journeyman
 
Join Date: Jul 2007
Location: Los Angeles, CA
Posts: 308
Default Re: instant yeast vs active dry yeast

The rule-of-thumb is 25% less IDY than ADY.
Reply With Quote
  #7  
Old 08-06-2009, 07:51 PM
dmun's Avatar
Moderator
 
Join Date: Jul 2005
Location: New Jersey USA
Posts: 4,216
Default 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:
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
,
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #8  
Old 08-06-2009, 08:03 PM
Journeyman
 
Join Date: Jul 2007
Location: Los Angeles, CA
Posts: 308
Default 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.
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Yeast care james Artisan Ingredients 1 06-16-2006 04:00 AM
Flour for flavor, texture, or both? Marcel Pizza 6 10-25-2005 11:47 AM
Yeast pahutchens Artisan Ingredients 6 10-03-2005 06:05 AM


All times are GMT -7. The time now is 12:03 PM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC