Kitchen

[Rockycoast]

We use instant yeast for our baking. Faster, no proofing needed, more consistent, more live cells in it.

[Flatbush]

Reading all the replies, it seems to me that either would do. If I am short of time, I can use rapid tho.

Thanks for all the info, everyone.

[AuntMame]

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@Flatbush wrote:

Reading all the replies, it seems to me that either would do. If I am short of time, I can use rapid tho.

Thanks for all the info, everyone.

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This thread inspired me to look over my bread recipes. I bake a lot of bread, pizza crust, coffee cakes, etc. Every week. (DH claims I go through flour like some sort of gluten and yeast addict.  ) I always use whatever yeast I have on hand. Whatever I can find in the grocery store, because often the pickings are limited. 

I found that half my recipes call for instant, half for active. Some call for bread machine yeast. I've used...whatever I have on hand. 

The only time I've encountered problems was when I had a large amount of active yeast stored in the freezer for several years. At a certain point it wasn't rising very well so I tossed it out and switched to SAF instant and things got better. 

If a recipe calls for bread machine yeast and I don't have that on hand I'll use instant or active with a little extra yeast tossed in. Since bread machine yeast is finer than the others. 

After reading Gardenman's comments I think I'm going to start keeping active yeast on hand too. 

[faeriemoon]

Lately I only buy Rapid Rise.