Kitchen

[Flatbush]

For those posters who make dough for bread, pizza or rolls, which yeast do you prefer, or does it matter at all to you. I am wondering if one of the other if more effective.

[AuntMame]

I like SAF Instant Yeast. Instant yeast works for anything, bread, pizza dough, overnight rising as well as multiple risings through the day. It works in doughs rising on the counter, in the refrigerator, and also in bread machines. It also freezes well. 

Active yeast requires activation in water and sometimes sugar. And it's potency can be highly variable. 

[Yahooey]

I have active dry yeast on hand bc the recipe I follow calls for active dry

I really dont know if 1 is better over the other and yes

it has to be mixed in warm water and sugar is added and you wait

I have a jar of it since all i make is focaccia 

and if by chance i needed instant - i use any liquid it calls for and warm it up for the waiting period + sugar

[ciao_bella]

Like @AuntMame, I use and prefer SAF Instant yeast.  No need to add water and/or sugar and wait as you have to with active yeast.  Never had an Instant Yeast failure either. 

[gardenman]

I only use active dry yeast and I tend to buy it in bulk and keep it in my freezer to keep it fresh.

In short, yeast is yeast. Fast-rising yeast is ground finer and typically has additives to help feed the yeast quicker which is why it's "fast-rising." Normal yeast feeds on the sugar in the recipe and stuff in the flour instead and that takes some time to get started.

The flavor snobs will tell you that you don't get the same flavor from fast-rising yeast. It takes time for the yeast to feed off the flour and convert the flour stuff into the alcohol and flavor elements that develop over time. If you make two batches of dough and refrigerate one overnight but cook the other one without an overnight rise, there will be something of a difference in flavor.

If you don't mind subtle (and in some cases very subtle) differences in flavor, then there's no problem with a fast-rising yeast. You should get the same rise and a similar finished product in less time. It just won't have the same flavor as a dough made with a slower-acting yeast that feeds more off of the flour.

[Sooner]

Been making bread for 45 years--machines, by hand, all kinds of bread.  Just use SAF Instant in the red package and it will be fine.  It works great.  We buy in bulk and freeze, and use it straight from the freezer.

[SaveTheTurtles]

@Flatbush  I always use fast rising yeast exclusively.

[Shihtzursqmom]

I make homemade bread all the time my favorite yeast is Red star premium yeast
I’ve never had a failure so far using this brand

[Nightowlz]

Been using SAF yeast for years.

[AuntMame]

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@gardenman wrote:

I only use active dry yeast and I tend to buy it in bulk and keep it in my freezer to keep it fresh.

In short, yeast is yeast. Fast-rising yeast is ground finer and typically has additives to help feed the yeast quicker which is why it's "fast-rising." Normal yeast feeds on the sugar in the recipe and stuff in the flour instead and that takes some time to get started.

The flavor snobs will tell you that you don't get the same flavor from fast-rising yeast. It takes time for the yeast to feed off the flour and convert the flour stuff into the alcohol and flavor elements that develop over time. If you make two batches of dough and refrigerate one overnight but cook the other one without an overnight rise, there will be something of a difference in flavor.

If you don't mind subtle (and in some cases very subtle) differences in flavor, then there's no problem with a fast-rising yeast. You should get the same rise and a similar finished product in less time. It just won't have the same flavor as a dough made with a slower-acting yeast that feeds more off of the flour.

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Thank you, Gardenman, for pointing that out. I hadn't realized that there is a difference in taste, but you're right. When I started baking bread, as a teenager with Betty Crocker books, I used active yeast. It did taste better! I always thought yeast is yeast, instant yeast is just yeast ground finer, but there is a slight difference in taste due to the yeast, the method, etc. I'm going to be more mindful from now on. Thank you for pointing out the taste difference!