Instant Yeast

Instant yeast was developed in the 1970s. It is instant because it can—and should—be added directly to dough without first hydrating in water. The rod-shaped granules are highly porous, so they easily hydrate right in the dough.

As with active dry yeast, instant yeast is sold dried and vacuum-packed. However, the drying process (a fluidized bed) that produces instant yeast is much gentler than the one used for active dry yeast, so while there are still some dead and damaged yeast present, there is not the same high level. In addition, some brands of instant yeast, such as SAF Red Label, contain ascorbic acid, a maturing agent that strengthens gluten. This counteracts the weakening effects of dead yeast on gluten.