The amounts are interchangeable - and the technique is as well. Today you can add active dry yeast to a recipe along with the dry ingredients as you would instant yeast. If you like the process of proofing or softening active dry yeast, stick with using 1/2 cup of the water from the recipe and a pinch of sugar to make the sponge, then continue with the recipe after 10 minutes. Some bakers proof or soften the active dry yeast because they've been successful using this method before, or it honors the age old tradition of yeast bread baking. Either way - it's all happy baking! Irene@KAF

• Reply