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've always loved working with yeast doughs. I usually use the regular active dry rather than the instant. The longer rise required with active dry seems to give a more complex flavor to the finished baked goods. However, the instant is really convenient! Good information for new bakers.
Eeek! Yeast makes me nervous, as do candy thermometers and double boilers. However, this is really helpful since eventually, I'll need to outgrow my irrational yeast fears to make some amazing bread
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.
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 
I've wondered if the substitution amounts are straight up equal – great info Carrian, thank you!
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I didn't know this!! I usually always proof my yeast, but this was so helpful!
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Awesome tip, my friend. Love it!
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This is so helpful! I can never remember what to use, when, and how!
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I love baking bread and experimenting. Great tips on yeast. I too like to have both of them on hand!
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I've always loved working with yeast doughs. I usually use the regular active dry rather than the instant. The longer rise required with active dry seems to give a more complex flavor to the finished baked goods. However, the instant is really convenient! Good information for new bakers.
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Did not know this!
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yeast are not my thing..but one of these days I plan on incorporating it some bread recipe. thanks for the info!
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Soooo helpful! I've pinned this and shared it so other ppl can see it too!
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Eeek! Yeast makes me nervous, as do candy thermometers and double boilers. However, this is really helpful since eventually, I'll need to outgrow my irrational yeast fears to make some amazing bread
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this is mega helpful! I can see myself referring back to it many times
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