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llyamah
I’ve looked into this before and was about as certain as I can be (99.9%) it is IDY. If you search my name and posts about yeast you may find a post where I substantiated that, but off the top of my head I can’t remember why.
PessyWhale
Hi, I’m Italian and no info is written on the front, maybe in the back search for “istantaneo” or “madre”.
Human_Suggestion_711
What do you mean instant? I use mainly this yeast and you don’t need to activate it. Just throw in you mixture. Dough rise in 3 hours to duplicate level.
Old-Satisfaction-564
That is dry yeast.
lievito secco = dried yeast
lievito madre essiccato = dried sourdough
lievito madre essiccato con lievito = dried sourdoug and dried yeast mix
lievito istantaneo= chemical leavener (backing powder)
hobbyhoarder
Does anybody know if it’s worth double the cost of other brands?
pokermaven
I use it as IDY. no issues.
CorgiLady
I use this as active dry yeast for my 24 hr Neapolitan dough recipe. It works great
Ask_Individual
I’ve been assuming that it is IDY, but now this thread has me wondering. You’re right, there is a difference in recipes between the amount of IDY or ADY, so knowing which you are using is important.
XxAiolikkixX
Activr dry yeast this one
Impressive-Career736
I use it as instant because that’s what I was told it is, but I’ve never found it to rise as much as I like if I use the quantity that PizzApp suggests. The quantities used, particularly if you’re making a slow-risen dough, are tiny, so the 100g pot of it will last for so long that you have zero chance of using it all while it remains in good condition. A dough raised for 8 hours at room temperature and 4 days in the fridge will mean you get 170 pizzas from one pot of yeast. I think my lack of success with it was down to its freshness so I’d always recommend getting the little sachets and opening a new one each time, that way you’re guaranteed viable yeast
Yanagapa
If you have either instant or active dry yeasts on hand to compare it to, active dry yeast pellets/grains are fairly larger in size than instant yeast. Probably 6-8x the size.
Yanagapa
I just checked the back label and it says to mix directly into the flour on the first line. That would confirm to me that it’s IDY since ADY needs to mixed with warm water and some sugar to start the feeding process.
robinfresno
Instant dry yeast. Per instructions it can be added directly to flour. Can’t do that with active.
Check the pizzamaking forum for definitive discussions on all things pizza.
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I’ve looked into this before and was about as certain as I can be (99.9%) it is IDY. If you search my name and posts about yeast you may find a post where I substantiated that, but off the top of my head I can’t remember why.
Hi, I’m Italian and no info is written on the front, maybe in the back search for “istantaneo” or “madre”.
What do you mean instant? I use mainly this yeast and you don’t need to activate it. Just throw in you mixture. Dough rise in 3 hours to duplicate level.
That is dry yeast.
lievito secco = dried yeast
lievito madre essiccato = dried sourdough
lievito madre essiccato con lievito = dried sourdoug and dried yeast mix
lievito istantaneo= chemical leavener (backing powder)
Does anybody know if it’s worth double the cost of other brands?
I use it as IDY. no issues.
I use this as active dry yeast for my 24 hr Neapolitan dough recipe. It works great
I’ve been assuming that it is IDY, but now this thread has me wondering. You’re right, there is a difference in recipes between the amount of IDY or ADY, so knowing which you are using is important.
Activr dry yeast this one
I use it as instant because that’s what I was told it is, but I’ve never found it to rise as much as I like if I use the quantity that PizzApp suggests. The quantities used, particularly if you’re making a slow-risen dough, are tiny, so the 100g pot of it will last for so long that you have zero chance of using it all while it remains in good condition. A dough raised for 8 hours at room temperature and 4 days in the fridge will mean you get 170 pizzas from one pot of yeast. I think my lack of success with it was down to its freshness so I’d always recommend getting the little sachets and opening a new one each time, that way you’re guaranteed viable yeast
If you have either instant or active dry yeasts on hand to compare it to, active dry yeast pellets/grains are fairly larger in size than instant yeast. Probably 6-8x the size.
I just checked the back label and it says to mix directly into the flour on the first line. That would confirm to me that it’s IDY since ADY needs to mixed with warm water and some sugar to start the feeding process.
Instant dry yeast. Per instructions it can be added directly to flour. Can’t do that with active.
Check the pizzamaking forum for definitive discussions on all things pizza.
It says IDY on mine