I love to use yeast, but I am fully aware that not everyone does and that the different kinds can be confusing. I personally use Red Star Yeast, but you can choose what you prefer. Here is some helpful information.
*Active dry yeast should be put in lukewarm water before using. This will release the yeast and help it to work. This is called proofing.
*When proofing yeast make sure that the water is warm, not hot, and I always add a little sprinkle of sugar. The sugar is energy for the yeast. You can think of it like the yeast eats up the sugar and makes it grow. Make sense?
*Instant yeast can be applied directly into the other recipe ingredients (providing they aren’t too hot) and will do just fine.
*Instant Yeast is a little more fine than active yeast and cells don’t die in the packaging process like active dry yeast does so make sure to use 25% less if you are using instant when the recipe calls for active.
So, yes you can use them interchangeably, but I tend to have both so I just use whatever the recipe calls for. And to be perfectly honest, I generally use instant and proof it anyway. It works for me. Not sure if it’s proper, but I like that it shows me if the yeast is still good, and I swear it makes my recipes perfect.
I'm Carrian, and my family and I love to cook, bake, and enjoy time together. We believe that with a little help and a point in the right direction everyone can be successful in the kitchen. At our house everyone is family, and we hope you'll join ours. Click here to find out more about me.