There’s a lot of confusion around yeast (and rightly so!) – between active dry, instant and quick-rise, and I get a lot of questions about proofing it first. So here’s the thing: Fleischmanns traditional active dry yeast has (or used to have?) larger granules, and instant or quick- rise yeast is finer. I haven’t seen Fleischmanns traditional for awhile but it seems now all active dry yeast is fine-grained – which means it can be added directly to the dough without dissolving it in water first. (Fresh yeast too.) If your yeast is old or you’re worried it might not be active, it’s a good idea to proof it (prove it’s alive) – dissolve a bit (1/4 tsp? Or whatever you’re using in your recipe) non…small dish of warm water (with a pinch of sugar to feed it), and if it foams, it’s still alive. It might take five or ten minutes… this is 20, but you don’t need to let it go that far. It may be robust, and may be weak-so you’ll know to give your dough more time. The thing is, most recipes have historically had the dissolving/proofing step at the beginning, because yeast granules used to generally be bigger, and commercial yeast wasn’t as stable-so ensuring it welches still active prevented wasting time and ingredients. And they can be used interchangeably! I just use a bit less of the fine-grained yeast because it’s more compact.