• Registered: 28-07-2011
  • Posts: 228

Topic: Pros and cons of active yeast

Can anyone explain the benefits of dried active yeast, as compared with instant yeast.

By "dried active yeast", I mean the type you reconstitute in warm water. "Instant yeast" is the type that comes in a sachet, and you add directly to the flour.

The Ask the Expert section on this site says: "Dried Active Yeast is the yeast often preferred in traditional home baking methods." But it doesn't say why.

Thanks for any insights.

Mike

  • Registered: 29-09-2010
  • Posts: 1

Re: Pros and cons of active yeast

Well i do not think the dried active yeast is not good at all.
I used it when i had a go at making crumpets and it does not dissolve and also made yeast lumps in the crumpets too.
Stick with the fresh yeast as it is much much better and used by a lot of cooks smile xx

  • Registered: 28-07-2011
  • Posts: 228

Re: Pros and cons of active yeast

So, you're saying that fresh yeast is better than both active and instant?

I have never had a problem with dissolving active yeast. The water needs to be warm (of course), and it helps to add a little sugar to start it off. But it always works. And I've certainly never seen yeast lumps (not even sure I'd recognise one if I saw it).

Thanks anyway for your reply. I'd still like to know what the pros and cons of each kind are.

Mike

  • Registered: 14-01-2010
  • Posts: 4

Re: Pros and cons of active yeast

I believe the difference between 'dried yeast' and  'fast action  yeast' is the fact the fast action  one contains  a bread improver (ascorbic acid?) / vitamin C ? I presume the idea is to kick start it so it does  not require  to be added to  sugary water? I personally prefer fresh yeast as it is  free from the bakers wink

  • Registered: 28-07-2011
  • Posts: 228

Re: Pros and cons of active yeast

Thanks for that, Hollyacres.

I can see that fast action yeast doesn't need to be added to sugary water (I didn't know about the ascorbic acid). That's clearly an advantage. So what the advantages of the kind that does need to be added to sugary water? There must be an advantage, otherwise nobody would use it.

Mike

  • Registered: 19-09-2010
  • Posts: 31

Re: Pros and cons of active yeast

From what my mom has just said, she said that dried active yeast has a longer shelf life than instant, she thinks that it came around war time when everything was being dried. Instant yeast does have the benefit of not needing water, which would allow you to control the type and amount of fluid being added.

  • Registered: 28-07-2011
  • Posts: 228

Re: Pros and cons of active yeast

Thanks, Njs. That certainly makes sense. Looking at the packs in my kitchen, the dried active does have a longer BBE date.

I also take your point about controlling the amount of fluid. What I sometimes do is to measure the total amount of water needed, and use a small amount of that to reconstitute. More often, I don't follow the recipe exactly in terms of the amount of liquid. I just keep adding it unitl the dough seems right. I wonder if most bakers do the same?

Mike

  • Registered: 03-01-2012
  • Posts: 1

Re: Pros and cons of active yeast

Dried yeast without added chemicals gives the bread a better flavour, especially in breads that are proved for long periods. The extended proving period makes the bread easier to digest, improves flavour and improves texture.

  • Registered: 28-07-2011
  • Posts: 228

Re: Pros and cons of active yeast

Thanks for your comments, Bob. But what exactly do you mean by "dried yeast"? Surely, both of the products we are talking about are dried?

Mike