— ly brod

You know, the big difference is that, uh, instant yeast is instantaneous, uh, in a way. It works faster in a more aggressive manner than active yeast. And the general differences that instant yeast is, um, it's in smaller granules or, you know, the particles are smaller, so it has greater surface area. Which allows you to add it directly to dry ingredients and start your mixing immediately. Okay? And then it'll do its work faster. Active yeast needs to be bloomed in warm water, and it's helpful to add, um, a couple of pinches of sugar, uh, as food for the yeast to get it started. And then you add that to the other ingredients in the dough to get that mix. So, there's a little extra time up front, number one, uh, that's required when preparing active yeast. Number two, uh, the activation of active yeast is a little bit slower than the instant yeast. So, uh, it'll usually require a little bit more time uh, through the 1st and and uh, the 1st fermentation and then that uh, 2nd proofing, you know, after you've shaped the dough. Um, Now, the, the good news is that when dough takes longer to ferment or to to proof, There's more time for the yeast to create more flavor in the dough. All right, so it's a bit of a trade off there. Now, another way to approach this is, you can mix up the dough, and then stick, like, um, in the evening, before you go to bed, put it in the refrigerator, and then let the whole process just, whether you use the instant yeast or the active yeast, you can just stick in the fridge and then it'll slowly do its work over time. And uh, develop a little bit more flavor than within just, you know, a couple of hours of fermentation at at room temperature, okay? And all of this timing, of course, differs depending on the ambient temperature of the room that you're working in. So in uh, summertime, it could be a faster process. In the wintertime, if your house is cooler, The whole process will slow down. So do keep that in mind, unless you crank up the heat. Uh, and then you can speed up that process. Another way to speed this up is to create a proofing box. And I'll take a tangent here and explain that a proofing box is a, is a, it's a box that's about as wide as a, um, a full sheet pan. The depth of a full sheet pan, the height is probably a couple meters. And uh, it's got a, a, a, a, a thermostat. Okay? And then and also a setting to control humidity. So you'll, you would set this box at maybe 80 degrees Fahrenheit and 75% humidity, and then all your dough goes in there to, uh, to do its proofing. So regardless of your ambient temperature in your in your bake shop, the proofing box gives you a consistent location to handle the dough each day, so your overall process in your production kitchen is consistent. Now, at home, we can sort of replicate that in the oven, and we can get a pan or a bowl of hot water, put that on the bottom of the oven, and then put our dough inside the oven. The oven itself is off, okay? But the heat and humidity from that hot water, uh, is gonna, uh, um, come up, you know, and fill up the the chamber of the oven, the doors closed, right? And then your dough will benefit from that heat and humidity, and you can speed up that proofing process a little bit. So you might keep that in mind as well. Okay? But anyway, that, uh, that's the quick difference between active dry uh, yeast and the instant yeast. Instant yeast is um, uh, no, no blooming necessary, uh, goes directly into your dry ingredients, you mix it immediately, and then it works a little bit faster. Okay, then your active use, which requires some blooming, and then usually translates to a slightly slower, uh, fermentation time. Okay? Thank you.