Roy thanks for your answer! It was very helpful. Would it be a correct
assumption that active dry yeast need a "tepid" start with some of the
liquid,flour and perhaps a bit of sugar to activate it, whereas instant
doesn't (it's activated more readily)? The pack here desn't really explain
anything or give instructions, so it just leaves you wondering... And how do
you use yeast quantity-wise in really hot weather? Thanks for your time!
Best Regards Stelios


? "Roy" > ?????? ??? ??????
oups.com...
> No big deal.....
> Theortically you can increae the amount of active dry in relation to
> instant yeaat by 25-30% but in actual practice bakers don't care much
> about the quantity and would use the same amount. as long as you know
> how to handle each yeast type according to pack directions.
>
> Keep in mind that the main, difference between the active dry and the
> instant dry is the word instant and active.<grin>
>