On Tue, 22 Feb 2011 22:30:41 -0700, Janet Bostwick
> wrote:

>On Tue, 22 Feb 2011 23:05:00 -0600, "Storrmmee"
> wrote:
>
>>there is and its primarily for bread machines, also called fast acting
>>yeast, Lee
>>"Sqwertz" > wrote in message
...
>>> On Tue, 22 Feb 2011 15:53:11 -0800 (PST), Kalmia wrote:
>>>
>>>> On Feb 22, 6:32 pm, "Kent" > wrote:
>>>>> "merryb" > wrote in message
>>>>>
>>>>> ...
>>>>> On Feb 22, 12:59 pm, Kalmia > wrote:
>>>>>
>>>>>> Bread recipe calls for instant and all I have is regular Red Star.
>>>>>> Can I use it and if so, in same quantity? Thanks.
>>>>>
>>>>> Yes & yes...
>>>>>
>>>>> And more Yes and Yes....
>>>>
>>>> Then, I wonder why the recipes specified 'instant'.
>>>
>>> I don't think there is anything called "instant yeast". If so it
>>> would be a boon to the bread and beer industries.
>>>
>>> -sw
>>
>Storrmme, while it is true that bread machine recipes call for
>instant yeast (or quick rise yeast), I wouldn't say bread machines are
>the only intended use. There are many bread books out where the
>authors specify instant yeast. Many of the authors of the most recent
>bread books prefer to use only insant yeast because instant yeast
>contains more live bodies than active dry and produces a quicker and
>more reliable response. These days, I only expect older recipes to
>call for active dry yeast.

There's really no discernable difference between active and instant...
really just marketing terminology, instant/active, what's the diff?...
they are interchangeable, all reference to dry yeast is intended as
averse to cake yeast. Naturally each yeast producer will tout their
own products with all manner of glamor-speak inaccuracies merely to
addle the baking noobies. Regardless which dry yeast and how used
(especially ABMs) it's always advisable to proof yeast... failure to
proof yeast is the No. 1 reason for baking failures, especially for
ABM hocky pucks.