Active vrs Instant Yeast
In my search for dabrownman’s instructional on making Yeast Water (which I still can’t find, but I gotta figure he posted somewhere here), I have bumped into quite a few discussions regarding the differences between the two yeasts.
About 5 years ago I switched from Red Star Dry Active Yeast to Saf-T Instant Yeast (it takes me that long to go thru a 2 pound brick). I am now back using RS Dry Active. I find it has an almost ‘cheesy’ flavor compared to Instant that I prefer.
So many discussions say that Dry Active needs to be hydrated before adding to the recipe.
I have never done that, I just add it dry with the flour, etc. (no sugar). I’ve never experienced any problems, altho I might be ignorant of what problems I should be looking for.
Any thoughts or advice?