At the moment i am using a IDY (instant yeast) in my dough recipe. I am very happy with my dough. However other operators i know (friends) are all using active dry yeast in their formulas, and they all swear by it. I know that both yeasts perform the same job in the dough process just at different speeds. I am curious as to whether using the ADY will give me a better product? any advice would be appreciated.
Cheers
EDIT
Current recipe so you get the idea
Flour 100%
Water 56%
Salt 1.8%
Yeast 0.5%
Oil 3.0% (60% veg, 40% Olive)
Sugar 2.0%
Actually it wonâtâŚyou run a higher risk of messing it up. It has to be mixed with warm water and if I remember it is around 105 degrees. Too hot or too cold ruins it. You also run into employees trying to hurry the process along and not letting it âsuspendâ which gives ya clumps.
Been there done thatâŚ
IDY is fool proof for the most part. You add it and go.