Yeast: ADY vs IDY - is IDY more powerful per teaspoon ?

[canadianbacon]

On the topic of ADY (Active Dry Yeast) vs IDY (Instant Dry Yeast),

Does IDY pack more of a punch per teaspoon than ADY that I've been using for years ?

The reason I ask is if it does, this means I have to modify the amount of yeast I'm using in my pizza recipe.

Just wondering and very curious.

Mark

[freshflour]

Generally, you use about 1/2 the amount of IDY as ADY.

[canadianbacon]

Oh wow !, geez I'm going to save money on yeast too now ? ... geez, life is getting good ! 

Thanks for that info !

So my ADY bottle of yeast says to use 3 teaspoons to 1 cup of water.....

so when I get my IDY, I would use 1-1/2 teaspoons to 1 cup of water and I'll be ok eh ?

Just wanted to make sure.

thanks for the info.

Mark

Generally, you use about 1/2 the amount of IDY as ADY.

[chiguy]

 Hello all,
 I understand that you are to use 25% less, 1t of ADY is 3/4t of IDY. This is really all reitive to you're recipe/formula and fished dough temperatures. One thing is for sure it will definitly be less. CanBac i am sure you read Pete-zza explanation in you're last thread Need help understanding yeast types reply#12. The IDY has more active cells and 30% fewer dead cells(pete-zza quote), so it is probably closer to 30% than the 25% i have been told. I think 25% is just an even number, so this is probably why it is used in publications sometimes.   Chiguy

[Pete-zza]

The easiest way to see the conversions is to go to the following link and click on Yeast Conversions (at the bottom of the menu on the left): http://www.theartisan.net/MainCommFrm.htm.

Peter

[canadianbacon]

from that link it seems:

3 teaspoons ADY = 2.3 teaspoons of DIY.

so I would go with 2 instead of 3 I'm assuming ( that's close enough )

well I'm glad I asked :-)

Now I wish to get a good beginner pizza dough recipe to use with the DIY.

Mark

[canadianbacon]

I just went and checked all the forum areas, seems to me that a number of years ago, there was a section
ONLY for recipes.  Meaning just that... only recipes.... each recipe topic would be locked, and discussion about that recipe would follow elsewhere.  Darn sure of it anyway, unless I'm thinking of another site, but there is no other site, so it must have been this one, ... hmm unless I'm blind.

If this never existed it would be nice to have this... so that somebody could quickly go to that section and find
a recipe.  Just a thought.

Maybe a section called recipes with a sub-folders.

Anyway I'm going to stop typing and go and look around.

Mark