The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Oops.. used active dry yeast instead of instant

Caro-lyn's picture
Caro-lyn

Oops.. used active dry yeast instead of instant

Uh oh


I used active dry yeast in a recipe that called for instant yeast. Didn't pre-soak the yeast. Will I be able to save my dough?


Please help!

Mini Oven's picture
Mini Oven

and starts to dissolve.  Many of the actives dry yeasts will, it will just take longer.  What does the package say?  Many times the coating is heat dissolved.


Do this... take another amount of yeast you already added and dissolve in a tablespoon of hot water.  Stir until it is a paste, smear onto and work into your dough.  


What kind of bread are you making?

Rick D's picture
Rick D

I use active dry yeast and never pre-soak, and have never had a problem. I'd just wait and see what happens.


Good luck!

Janknitz's picture
Janknitz

I never "Presoak"--active dry yeast needs to be hydrated, but not proofed.  Usually the hydration in the dough itself is fine.  I add it with the wet ingredients just to be on the safe side, but even when I don't it comes out fine.  And I use the same amount as instant, it may just take a tad longer, but that's OK.


I wouldn't worry about it--I'm sure it will be fine. 

Caro-lyn's picture
Caro-lyn

Thanks folks! After 2 hrs of rising the dough hadn't doubled, more like 50% (could be the yeast or could be my absurdly cold apartment). I took mini-oven's advice and worked some yeast paste into the dough to be on the safe side. We'll see how it turns out...

kathleen stocks's picture
kathleen stocks

I always use acitve dry yeast from the freezer and just give the proof time a little longer as my house is cold and the yeast needs a little more time, but in the end it turns out beautiful. I have found that the bread dough is more flexable if you are doing the fremention technique. I sometimes mess up the technique but the bread is awesome none the less.