Yes, you can substitute active dry yeast with instant dry yeast when making sourdough bread at home. However, there are some adjustments you'll need to make to ensure the yeast functions properly in the sourdough bread recipe.
Conversion ratio: Use approximately 25% to 30% less instant yeast than the amount of active dry yeast called for in the recipe. For example, if the recipe requires 10 grams of active dry yeast, use around 7 to 7.5 grams of instant yeast.
Skip the proofing step: Active dry yeast typically requires proofing in warm water or milk before adding it to the dough. Instant yeast, on the other hand, can be added directly to the dry ingredients. You can mix it in with the flour and other dry ingredients.
Adjust the rising time: Instant yeast is generally more potent and works faster than active dry yeast. When using instant yeast, you may need to reduce the rising time during fermentation. Keep an eye on the dough, and when it has doubled in size or completed its bulk fermentation, proceed to the shaping and final rise.
Temperature considerations: Instant yeast can tolerate higher temperatures during the initial mixing, so you can use slightly warmer water when making the dough. Aim for water around 100°F (37.8°C) to 110°F (43.3°C). However, avoid using water that is too hot, as it can kill the yeast.
Storage: Instant yeast has a longer shelf life than active dry yeast, so if you store it in an airtight container in the refrigerator or freezer, it will remain active for an extended period.
By making these adjustments, you can successfully use instant dry yeast in place of active dry yeast when making sourdough bread at home. Remember that sourdough bread primarily relies on wild yeast and lactobacilli from the sourdough starter for its rise and flavor, so using a small amount of instant yeast should not significantly impact the sourdough characteristics.