What is the difference between active dry yeast and instant yeast?

Active dry yeast and instant yeast are both forms of dry yeast used in baking, but they differ significantly in how they are prepared and used. Active dry yeast requires rehydration in warm water before being added to a recipe. This step helps to activate the yeast and ensures that it will function effectively during fermentation.

In contrast, instant yeast, also known as quick-rise or rapid-rise yeast, has a finer texture and, due to the way it is processed, can be mixed directly with dry ingredients. This means you can incorporate instant yeast into your flour without needing to rehydrate it first, which can simplify the baking process and save time.

These differences affect not only the preparation of the yeast but also the timing and sometimes the outcome of the baking process. Instant yeast typically produces a quicker rise and can be more forgiving in terms of timing. Understanding these characteristics allows bakers to select the appropriate type of yeast based on their recipe and desired results.