It must be rehydrated in liquid before being added to the dough; use some of the water from the recipe to do this.Often, you can test the yeast with … Unfortunately, people often make mistakes proofing it. Taste of Home. How to Substitute Active Dry Yeast for Instant Yeast . Note: You can test instant yeast (also known as rapid rise) with this same method. If it’s not, your yeast isn’t fresh. It should have foamed frothy on top. We’ll explain how to properly test yeast and mistakes people make that kill it. Bummer, I know, but better to find out now instead of later. You might end up with a puffy foam top — that’s also good news. The liquid will activate the yeast and the sugar feeds it. It combines the potency of fresh yeast with the convenience of active dry, and it is considered by some to have a cleaner flavor than active dry because it contains no dead cells. If you’re really suspect it may be too old, or you just don’t trust it, this article from Bob’s Red Mill says you can go ahead & activate it. I took a picture. Active dry yeast was the common dry yeast up until the late 20th century. Instant yeast consists of superfine granules, and is the “most concentrated and driest of the yeast varieties, containing about 3 percent moisture,” says Reinhart. How to Test Yeast. Add 1 Teaspoon of sugar and stir in till dissolved. It is in this context that the yeast is characterized as "instant." Tips on Using SAF Instant Yeast. Add 1/2 Cup of warm water to a small bowl. The yeast cells are essentially naked to the world. My understanding is as long as your liquids are not hotter than 140 deg F, you’re golden! The easiest way to test yeast—sometimes called proofing yeast—is to add the envelope of yeast to a half cup of warm water with a teaspoon of sugar and give it a stir. Add 2 Teaspoons of yeast. Just dump it on top. Instant dry yeast is produced using a lower temperature, slower, drying process. How To Test Instant Yeast For Efficacy. How Can I Test My SAF Instant Yeast? Wait 10 minutes. Dry yeast is hibernating. Also, dead yeast releases glutothione (I am almost certain I misspelled that) which acts as a dough relaxer. Here’s how it should look after 10 minutes: I tested the 2 year old yeast and the 6 year old yeast under the same conditions. It has to be activated to prove that it is still active and capable of creating the airy loafs we expect when baking bread. If you don’t want to use sugar, a little honey or agave syrup will also work. After 10-15 minutes, the mixture should be bubbly. Some people use active dry yeast because they say the dough is easier to handle. If you see bubbles, you’re in business! We prefer instant yeast in the test kitchen.