Instant yeast vs. Fleishman's Rapid Rise Yeast
- Bob Brooks Nov 9, 2006 03:01 AM
As per the posts on Mark Bittman's no knead bread, I'm also making a batch. I've used Fleishman's Rapid Rise Yeast. Is this the same as "instant yeast"?
No. The three common dessicated types are active dry, rapid rise, and instant.
Use less of the instant yeast if the recipe calls for rapid rise. Instant is a more potent form because the drying process kills fewer of the buggers. The dry particles are also smaller than active dry form, which means instant doesn't need to be prehydrated before kneading into dough. It can be mixed in with the dry ingredients, hence its name.
Rapid rise also should be added directly to your dry ingredients, but for a different reason. The yeast strain used grows so rapidly when hydrated, that you'd lose much of the outgassing action if you're in the habit of proofing your yeast for 5-10 minutes.
In any case, follow the directions on whichever brand you have. If it says not to proof, there's a reason.
Your rolls should work well with the instant instead of active dry, if given sufficient rising time. I only use active yeast in my house, and while it make take a additional hour fermenting time, the results are the same.
Please check the expiration date for freshness, as this is critical.
That is NOT the case in the reviews in Cooks Illustrated...Instant yeast is more potent..
Active dry yeast and rapid rise (instant) yeast may be similar in appearance and origins (both are dried forms of live yeast), but substituting one for the other will yield vastly different results. When we baked our American Sandwich Loaf (May/June 1996), Multigrain Bread (March/April 2006), and Best American Dinner Rolls (September/October 2006) using equal amounts of each, the active dry batches consistently took longer to rise after mixing and after shaping--by almost 50 percent--and baked up denser than the rapid rise batches. Why? These two forms of yeast have different degrees of potency owing to differences in processing: Active dry yeast is dried at higher temperatures, which kills more of the exterior yeast cells (this yeast requires an initial activation in warm water), whereas rapid rise yeast is dried at more gentle temperatures (so it can be added directly to the dry ingredient"
According to what I've seen on Good Eats and Cooks Illustrated these are the types of yeast you can purchase:
Active dry comes in envelopes and jars and is very common. This yeast is usually bloomed.
Rapid rise the same as bread machine yeast (Cooks Illustrates) is more potent. Use only 75% if substituting for active dry yeast. This also comes in jars and envelopes and is very common. Tasters couldn't tell the difference with white American bread baked with the active dry and rapid rise (Cooks Illuatrates). This yeast is not usually bloomed.
Instant yeast. I can't find a substitution conversion for this, nor can I find it in my local grocery stores (have yet to check some of the higher end chains like Centeal Market and Whole Foods). But have found on the King Arthur website for $6.00. The popular brand is SA red. It is packages like flour in 16 oz. bags, not in jars or envelopes. Packages state it's good for 1 year, but Alton Brown of Good Wats fame on the Food Network states it will for 1 years if stored in a cool air right container.
Cake yeast. No it's not for cakes, it's sold in cakes. I've never seen it except on cooking shows. It is typically bloomed, I think this is the "old school" yeast from the French cooking tradition.
And of course, there is wild yeast you can "catch" yourself through proceess of adding flour and various sweeteners and purified water. This rises slowly, and you end up with a "proof" that can be used over and over if properly fed and maintained. Paris restaurants such as le Procope (the seat extent restaurant in the Western Hemisphere, Ben Franklin and Thomas Jefferson were regulars) claim to have used the same proof for humdreds of years. This is the "really old school" yeast. Taste varies based on the bacteria involved in the reaction of the yeast with the sugar (carbohydrates such as flour are chemically similar to sugar). The bacteria native to San Francisco give that famous sourdough flavor. I've heard that some strains from some areas of the country produce great rating breads, and others just awful breads.
Hope this helps. I know it doesn't answer all the conversion questions.
2 types only from what I read, active dry and rapid rise which is an instant yeast. The difference is that rapid rise is a one step rise and you can add the the yeast to the dry ingredients prior to adding water where as the active dry is a two step rise and you must mix the yeast with water first before adding to the rest.
Hope this clears things up and a link for proof is http://www.breadworld.com/products.aspx
Hope this helps & aloha
There are other names for similar kinds of yeast. I'd like to make this known on this posting thread since they have not been mentioned.
If you buy a boxed bread mix, such as one from Hodgson Mills, the contents include a separate small bag of yeast labeled as "fast rise" yeast. I was told this is the same as "instant yeast" but different from "rapid rise" which only has enough oomph to give one rise.
SAF has a yeast product labeled as "perfect rise" yeast, which acts like a fast rising active dry yeast, suitable according to the packaging label for oven baked or bread machine made bread. When I was at Trader Joe's, I saw positioned next to this "perfect rise" yeast, SAF's "active dry" yeast.
And still, I have seen bottles of yeast sold in my supermarkets labeled as "bread yeast."
In general, I have come to believe, and I may be wrong, that using instant or fast rise yeast is the simplest least complicated way to go. Several people, more knowledgable than me, have told me to stay away from the rapid rise yeast for the basic breads that require two rises.
And if you read some of the very educated posts by Father Kitchen on another thread on Bread Machine baking, he explains the connection between sugar and yeast in proofing and creating desired bread texture and taste quality.
(I fantasize how many attempts/recipes commercial baking companies had to take before they got their commercial breads done correctly!!)