American yeast vs Canadian yeast - Bittman Bread
In Canada we use a type of yeast that you have to proof first and then it is added to the flour. The yeast which is used in the United States is added directly to the flour without any proofing.
If I want to make the famous Bittman bread what should I do with my Canadian yeast?
In the update on the recipy in this week's NYT, Bittman notes that although the original recipe called for instant (aka rapid rise) yeast, regular (aka active dry) yeast works too.
I've had great success with Dr. Oetker instant, and will try the Fleishman's active dry that I have on hand once I finish the current envelope of instant.
I have made the bread many times in the past month and have used active dry (traditional) yeast (I am in Canada), which usually requires proofing. It has always worked very well. Delicious bread with a nice rise. I think some of the other, older threads touch on this issue - active vs. instant yeast that is. good luck with your bread!