Cookaholics Bulletin Board

Help. I'm constantly confuddled about the various descriptions for yeast. Can you tell me the difference between:

Dry active
Instant
Rapid Rise

I'm wanting to make Reinhart's cinnamon buns and find I have active and rapid-rise in my cupboard, but no instant (which is what the recipe tells me to use). I'm thinking dry active is the same as instant. Is that right? Are they interchangeable? Is there a way to sub rapid rise?

Thanky.

Trinket,

A gang of random strangers on the internet to the rescue:

http://en.wikipedia.org/wiki/Baker's_ye ... .27s_yeast

In short: if the recipe has you proof the yeast in liquid, use the active dry. If the recipe has you add it to the dry ingredients, use the rapid rise.

Trink,

Practically speaking instant yeast and Rapid Rise are the same thing. The difference between these two and active dry, is you need to proof active dry, whereas instant and Rapid Rise can be added directly. So, you have the appropriate yeast based on the recipe.

Yeasts are interchangeable. Generally, if a recipe calls for active dry and you want to use instant, you'd decrease the amount of yeast by about 15-20%. Don't fret the exact calculations.

btw...PR's cinnamon bun recipe is outstanding, if you've never made it.

Amy

Thanks Fuzzy and Amy. Amy, I've made PR's a few times, and they are scrumptious!