Quick rise yeast, also known as instant yeast or bread yeast, works faster than active dry yeast due to its lower moisture and higher nutrient content. It may contain more live cells per package and can be used in bread machines. Some bakers dispute its taste compared to traditional yeast.
Quick rise yeast may also be called bread yeast, instant yeast, even if you don’t get instant yeast or quick rise yeast. It looks similar to most forms of active dry yeast and comes in small packets. These packs have expiration dates and you should be sure to note the date before using it. Bakers note that the main difference between fast-rising yeast and active dry yeast, or other forms such as fresh yeast, is that you can rise bread products about half to one-third of the time. Since baking can be a lengthy process, this is often seen as an advantage.
How fast-rising yeast works fasterIt has lower moisture than active yeast and is made with more nutrients. The individual yeast particles are smaller and will absorb moisture quickly, getting to work faster. Instead of proofing the yeast, many people simply add instant yeast to dry ingredients, which explains its use in bread makers. Some forms of fast-rising yeast have ascorbic acid, which can help increase the volume of rise as well, over a quicker period of time.
Another difference between fast-rising yeast or instant and active dry yeast is that it may contain more live cells per package. This could also speed up the rate at which the dough rises. Sounds like great news if you want your bread to rise quickly.
However, it is important to check recipes before substituting instant or rapid yeast for active dry yeast or any other form. In some cases, fast-rising yeast is preferred and recommended. This is the case if you’re making bread in most bread machines, where recipes will call for bread machine yeast, instant yeast, or quick-rising varieties. In other recipes, you may want to check whether this substitution is correct, although some cooks claim that it is absolutely fine to make a direct substitution.
There are bakers who dispute the quality of quick rise yeast when it comes to the taste of baked goods. Some believe that yeast tastes less “yeasty” and doesn’t impart that special taste and aroma of baked bread. Others say they notice very little difference between those breads made with instant or quick yeast and those made with active dry yeast. Some artisan bakers may avoid quick rise forms because they want to create bread in more traditional ways, when quick rise yeast was clearly not available. Instant or quick release versions of yeast have been widely available in commercial form since the mid-1980s.
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