But when it comes to proofing, is active dry yeast the same as instant yeast? Does yeast always need to be proofed or activated before using it in a dough? We have all the details you need.

Active dry yeast, on the other hand, needs to be added to a liquid first (more on this below) to fully activate before being added to your recipe.

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This is AP flour, water, salt and instant dry yeast. And you mix that just with a spatula until it's a very shaggy, barely a dough. And then you let that mixture sit for 15 minutes.

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