Can anybody explain the difference between ‘instant’ and ‘rapid-rise’ yeast? I’ve Googled yeast and not been able to find a satisfactory reply. Recently I had a problem with minimal to no oven spring in my bread. I had been using rapid-rise yeast I bought at Sam’s Club in a two-pound package and had stored in the freezer. My hunch was that the yeast was old and so I changed to Fleischman’s regular granulated yeast, the kind that requires proofing in liquid, which corrected the oven-spring problem. My supermarket sells rapid-rise yeast and never seems to have instant, which is recommended in Rose’s Bread Bible. Are ‘instant’ and ‘rapid-rise’ the same or is there a real difference? I’ve read that ‘rapid-rise’ is good for only one rise, but that doesn’t seem to make sense, given that yeast feeds on the starch in flour and continues to grow during the fermentation process. Does anybody have an answer to this. Many thanks!
In case this topic has been covered already, I’m a new member!