> I want to be a home baker. I just bought the Bread Bakers Apprentice.
> Frustrated from the get-go.
> Is there a difference between dry yeast and instant yeast.? None of the
> yeast packages in the grocery store are labeled "instant" yeast. Where
> do I buy it and what is a brand name? The book does not make a clear
> distinction.
> Harold Bell
> Lodi CA
Harold -
I personally like Crust & Crumb (his book before BBA) better. It talks
about yeast in some detail (and you can find it at a very good price at
www.newbookscheap.com). I buy instant yeast in half kilo sized packages at
a local warehouse type store called Cash & Carry, and you can also buy it
online at the King Arthur Flour website or through their toll free number.
The yeast keeps for a long time, and I store it in the freezer.
Conversion; the ratio is 1.25 to 1. When a recipe calls for 2 1/2
teaspoons dry yeast, use 2 teaspoons instant.
I like instant yeast because you can just dump it in with the other dry
bread ingredients. With active dry yeast, you have to rehydrate it first.
The grains are bigger and coarser than instant yeast so they may not
hydrate or activate fully if you add them directly to the dough.
Leigh