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.