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    You are in: Home / Community Forums / Breads & Baking / questions on yeast
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    questions on yeast

    fawn512
    Sat May 21, 2005 1:22 am
    Food.com Groupie
    I read that there are 2 types
    1) dry yeast
    2) fresh yeast

    Dry yeast is mixed with the dry, then blend in the wet
    Fresh yest needs to start by combining this with water,sugar first before adding flour.

    NOw, i see lots of recipes that calls for dry yeast, but they dissolve it in water first before adding the dry (just like the Fresh Yeast method)

    Can you also do that with dry yeast?

    Is there a diff between dry yeast/ instant yeast/ active dry yeast? HOw will you know which is which?
    Donna M.
    Sat May 21, 2005 1:50 am
    Forum Host
    Dry yeast comes in two forms--traditional and instant. The instant (sometimes referred to as rapid rise or bread machine yeast) is put in with the dry ingredients. The traditional yeast is always dissolved (proofed) in water with a spoonful of sugar and then added.

    The two types of dry yeast will be labled as to which type they are on the package. Instant yeast is good for recipes that only require one rise. Traditional yeast should be used if you are making a refrigerator dough or when your recipe calls for multiple rises.
    fawn512
    Sun May 22, 2005 4:19 am
    Food.com Groupie
    Does that mean, you can't intechange the traditional yeast from the instant?

    The yeast i saw in our supermarket is in chinese or was it in japanese language icon_question.gif AArrgghh i can't tell what it is icon_cry.gif
    Donna M.
    Sun May 22, 2005 10:14 pm
    Forum Host
    Yes, you can interchange for some things. For bread machines it is fine to use either if you are doing the dough cycle. If you are baking in the machine it sometimes will make a difference in how high the bread rises, and usually you can use slightly less instant yeast if you are subbing it for traditional.

    When you open the packet, look at the yeast and notice how finely granulated it is. Usually instant yeast is finer, but if you are not familiar with how yeast looks that may not help a whole lot.
    fawn512
    Wed May 25, 2005 1:32 am
    Food.com Groupie
    i saw an instant yeast. It looks like bread flour but with more brown color.

    What if the recipe calls for a dry yeast (to be mixed with water,sugar) but all i have is instant dry yeast. Should do the process of mixing with the hot water and sugar? Or should i mixed it with all the dry then blend in the wet.

    If using instant yeast, no need to use hot water?

    By the way, i don't have a bread machine
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