Tried instant yeast vs active dry in the same bread recipe and wow

I made two loaves of white bread last weekend side by side. One with active dry yeast I proofed first and one with instant yeast mixed right into the flour. The instant yeast loaf rose faster and had a softer crumb. Plus I saved about 20 minutes not waiting for the foam. Has anyone else switched and noticed a big difference with crust color or texture?

2 comments

2 Comments

torres.elizabeth14d ago

Has anyone considered that the crust difference might come down to how much water the yeast absorbs before baking? Active dry yeast needs that warm water to wake up, but instant yeast steals moisture from the dough itself, which could explain why your instant loaf had a softer crumb. I've read that even a small change in hydration like that can affect crust color and texture more than people realize.

the_logan14d ago

Wait, isn't instant yeast usually added dry to the flour and then you add water later anyway?

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