Hi,
I'm a relatively recent regular bread baker (last 3 or 4 years), and
though I was familiar with active dry yeast from earlier occasional
bouts of baking over the previous couple of decades or so, I started
using instant yeast this go-round, likely due to the touting of its
virtues by Alton Brown in "I'm Just Here for More Food," a nice if
somewhat dogmatic introduction to the chemistry of baking.
I notice that the majority of recipes on the list specify active dry
yeast, and I'm wondering whether that's due to the recipes dating
from before the widespread adoption of instant yeast, to the bakers
dating from before the widespread adoption of instant yeast, or to an
unstated consensus that active dry yeast offers a superior baking
experience or a superior result?
I'll probably continue using instant yeast in any case, substituting
one for one, mixing the yeast with the flour, salt, and other dry
ingredients before combining with liquids, and on occasion reducing
the number of rises from three to two (this bread, for instance,
seems to due better without the second rise:
<http://www.nytimes.com/2010/02/10/health/nutrition/10recipehealth.html?_r=1>),
but I'd still be interested in hearing other folks comment on the subject.
Thanks,
Dave