Reward your quality efforts with quality ingredients! The best-selling yeast in the world, SAF Red Label yeast has solved bread baking performance problems for many bakers. It's fast, ultra-reliable, easy to use, and economical. It's also gluten-free and kosher. It comes vacuum packaged and its long shelf life can be extended even further in the fridge or freezer.
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“This is my favorite yeast! It works amazing and I've trusted it for years.”
– Sandi R., MN
Saf-Instant® Red is a granular free-flowing yeast for use in doughs with sugar levels of up to 12% (Baker’s Percent). Saf-Instant Red is best for short-time fermentation processes.
Each 1-lb bag of SAF Red Label Yeast is enough to make 40-45 loaves of bread.
Saf-Instant Red is recommended for the following baked goods:
- Artisan
- English muffins
- Bagels
- Flat breads
- Baguettes
- Hearth breads
- Crackers
- Pan breads
- Croissants
- Pizza crust
- Donuts
While there are a few varieties of yeast out there, the two most common you’ll find are active dry yeast and instant yeast (which is also known as bread machine yeast, or rapid-rise yeast). The major difference between the two is that instant yeast has much smaller granules, making it easier to dissolve into dough and is faster to activate. This means instant yeast can be added to the recipe with other dry ingredients. Recipes calling for active dry yeast usually call for you to “proof” the yeast in sugar and water before adding it to your dry ingredients.
The million dollar question is, is acive dry yeast and instant yeast interchangeable? Most sources say that you can use active dry and instant yeast interchangeably. However, it’s best to add 25% more active dry yeast if you’re using it in place of instant yeast, and 25% less yeast if you’re substituting instant for active dry yeast.
While there’s not a big difference in flavor, those with a keener palate tend to notice a stronger flavor in instant yeast. If you substitute instant yeast for active dry yeast, and keep the measurement the same, you may want to add a little more salt to help with flavor.
Another important point to keep in mind if substituting one yeast for the other, is that instant yeast is intended for just one rise. If a recipe requires you to let the dough rise, knead, and then rise again, your bread may not rise as well the second time around, using instant yeast. In recipes that call for multiple rises it's best to use active dry yeast.
If you're in a pinch, go ahead and substitute one yeast for the other, just keep in mind the difference in ratio as mentioned above, as well as the lower second rise that comes with using instant yeast.
To test yeast to see how active it is, mix 1 teaspoon sugar into 1/2 cup of warm water (110° to 115° F), then mix in 2-1/4 teaspoons yeast. If mixture has risen to the top of the cup by the end of ten minutes, yeast is very active. If not, it needs to be replaced.
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