Penny, it used to be that active dry yeast was not only a slightly larger granule than instant yeast but also less porous, which is why it benefited from hydrating before being mixed with the other ingredients. These days, active dry yeast is just as porous as instant yeast, and we typically find that the pre-hydration isn't necessary. That being said, if you ever have any doubt as to the freshness of your yeast, "proofing" it with a portion of the water and a pinch of sugar can help to determine whether or not it's usable. Mollie@KAF

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