Both active dry yeast and rapid rise yeast can be used in recipes that require the dough to double in size. However, there are some differences between the two types of yeast that you should consider when using them in recipes.
Activation: Active dry yeast needs to be activated in warm water before use. This process involves dissolving the yeast in warm water (usually around 105-115°F or 40-46°C) with a little sugar and letting it sit for a few minutes until it becomes foamy. On the other hand, rapid rise yeast can be mixed directly with the dry ingredients without the need for activation. This can be convenient and save time, especially in recipes where you mix all the ingredients at once.
Rising time: Rapid rise yeast is specially formulated to work faster than active dry yeast. In most cases, it can cut down the rising time by about 50%. So, if a recipe calls for a certain amount of rising time using active dry yeast, you'll need less time if you're using rapid rise yeast. Keep an eye on the dough's size and doneness during rising to avoid overproofing.
Versatility: Active dry yeast is a more versatile option and can be used in various baking recipes, including bread, rolls, pizza dough, and other yeast-based goods. Rapid rise yeast, while suitable for many recipes, may not be as suitable for some long and complex recipes that require extended fermentation periods.
Adjustments: When substituting active dry yeast for rapid rise yeast or vice versa, you may need to adjust the quantities slightly. Generally, you can use about 25% less rapid rise yeast than active dry yeast. Conversely, if you're using rapid rise yeast in place of active dry yeast, you may need to use about 25% more.
Remember that yeast is a living organism, and its activity can be affected by various factors like temperature, dough consistency, and the recipe itself. Regardless of which type of yeast you use, it's essential to follow the specific instructions of your recipe and keep an eye on the dough to ensure it doubles in size properly.