The Difference Between Rapid Rise Yeast and Dry Active Yeast

One Hundred Dollar a Month reader, Sam, recently asked what the difference was between rapid rise yeast {also called instant yeast} and regular yeast {also called dry active yeast}.  I thought it was such a great question, I would just address it in a post.

Traditional yeast, as you probably think of it is dry active yeast.  It needs to be activated by allowing it to “proof” in lukewarm water.  The granules are bigger than rapid rise yeast.  It is slower to rise than rapid rise–which given the difference in names, I know seems like basic logic.

Now, onto rapid rise or instant yeast:  Rapid rise yeast is like more technologically advanced yeast {if there is such a thing}.  The granules are smaller, which means they dissolve easily and don’t need to be activated in lukewarm water. This also means you can toss it right into the dry ingredients of the recipe and skip the proofing step.  It is faster to rise, and you can often skip the first step of letting the dough rise and go right into shaping the dough after kneading.

Both can be used interchangeably in recipes.  The only thing you’ll want to remember is that if a recipe calls for rapid rise, and you have dry active yeast, you’ll want to dissolve your dry active yeast in 110 degree water before adding it to the recipe.  You’ll also want to add a good 15 minutes to your rise times.

Okay, now you probably know way more about yeast than you ever wanted to, so go forth and bake bread.

~Mavis