1 packet of instant yeast is generally equivalent to 1 packet of active dry yeast. Both types of yeast can be used interchangeably in recipes, and they produce similar results in terms of rising and flavor. However, there are a few differences between the two that are worth noting.
Active dry yeast is the more traditional form of yeast and is typically sold in packets or jars. It is composed of live yeast cells that have been dried and coated with a protective layer. To use active dry yeast, it is often recommended to proof it first by dissolving it in warm water with a small amount of sugar. This step helps to ensure that the yeast is alive and active before adding it to the dough mixture.
On the other hand, instant yeast (also known as rapid-rise or quick-rise yeast) is a more modern form of yeast that has been developed to eliminate the need for proofing. It is also sold in packets or jars, and it consists of smaller granules that are more finely ground than active dry yeast. Instant yeast can be directly added to the dry ingredients of a recipe without proofing, which can save some time and effort in the baking process.
When substituting one type of yeast for the other, it is important to keep in mind that active dry yeast may take slightly longer to rise than instant yeast. This is because the larger granules of active dry yeast need more time to rehydrate and activate in the dough mixture. If a recipe calls for instant yeast and you only have active dry yeast on hand, you can generally increase the rising time by about 15 to 20 minutes to compensate for this difference.
In terms of flavor and texture, both types of yeast should yield similar results in most recipes. However, some bakers claim that active dry yeast can sometimes impart a slightly more pronounced yeasty flavor compared to instant yeast. This is a matter of personal preference, and the difference, if any, is usually subtle.
In my own baking experience, I have successfully used both active dry yeast and instant yeast in a variety of recipes, including breads, rolls, and pizza dough. I have found that the substitution ratio of 1:1 works well in most cases, and I have not noticed any significant differences in the final results when using one type of yeast instead of the other.
To summarize, while there are some slight differences between active dry yeast and instant yeast, they can generally be used interchangeably in recipes at a 1:1 ratio. Active dry yeast may require a slightly longer rising time, but both types of yeast should produce similar results in terms of flavor and texture. Ultimately, the choice between the two will depend on personal preference and convenience.