# Difference Between Active Dry Yeast and Instant Yeast Author: Nex Virox Team (Editorial Team) Reviewed by: Varshal Nirbhavane Published: 2026-08-27 Last updated: 2026-08-27 Canonical: https://nexvirox.com/difference-between/difference-between-active-dry-yeast-and-instant-yeast/ **Quick answer:** The main difference between Active Dry Yeast and Instant Yeast is that active dry yeast must be dissolved in warm water before use, while instant yeast can be mixed directly into flour. Active Dry Yeast is a coarsely granulated yeast requiring proofing, while Instant Yeast is a finely milled yeast that activates instantly.

Difference Between Active Dry Yeast and Instant Yeast: Comparison Table

Aspect	Active Dry Yeast	Instant Yeast
Definition	Dormant yeast granules requiring dissolution in warm liquid before addition to dry ingredients.	Finely milled yeast granules designed for direct mixing into flour without prior hydration.
Purpose	Leavens bread doughs through carbon dioxide production after proofing in warm water.	Leavens dough rapidly when blended directly with flour, shortening bulk fermentation time.
Core Mechanism	Outer cell wall must rehydrate in water at 40-43°C to activate metabolism before mixing.	Thinner cell wall absorbs moisture instantly from dough, allowing immediate fermentation activity.
Granule Size	Coarse, larger particles measuring roughly 1-2 millimetres in diameter.	Fine, powder-like particles approximately 0.5 millimetres or smaller for rapid dissolution.
Cell Density	Contains fewer live yeast cells per gram due to thicker protective coating.	Packs more viable cells per gram, typically 25-30% more than active dry yeast.
Proofing Step	Requires dissolving in warm water with sugar for 5-10 minutes until foamy.	Skips proofing entirely; mix directly into flour or dough without pre-activation.
Water Temperature	Needs liquid at 40-43°C; hotter kills cells, cooler delays activation.	No temperature-sensitive step; cold or room-temperature liquid works fine.
Fermentation Speed	Starts slowly, requiring 15-20 minutes longer rise time than instant varieties.	Begins fermenting within minutes of hydration, cutting rise time noticeably.
Rise Time	First rise typically takes 60-90 minutes at room temperature.	First rise completes in roughly 45-60 minutes under identical conditions.
Dough Handling	Requires thorough kneading to distribute activated yeast evenly throughout dough.	Distributes uniformly during mixing, requiring less kneading for even leavening.
Liquid Ratio	Proofing water adds extra moisture that must be accounted for in recipe.	No added liquid needed, keeping hydration levels exactly as formulated.
Conversion Ratio	Use 25% more than instant yeast; 7g active equals 5.25g instant.	Use 25% less than active dry; 5.25g instant replaces 7g active.
Cost per Gram	Generally cheaper per gram due to simpler manufacturing process.	Typically costs 10-20% more per gram than active dry yeast.
Shelf Life	Lasts up to 2 years unopened at room temperature in sealed packaging.	Retains potency for 2 years unopened, similar to active dry storage.
Storage After Opening	Keeps 4-6 months refrigerated in airtight container after opening.	Maintains viability 4-6 months refrigerated, though potency declines faster.
Freezer Storage	Survives freezing for up to 12 months without significant viability loss.	Freezes well for 12 months, but thawing must occur without moisture exposure.
Failure Risk	Higher risk of killing yeast if water exceeds 43°C during proofing.	Lower failure risk since no hot-liquid activation step exists.
Error Tolerance	Forgiving with timing; proofing confirms viability before dough commitment.	Less forgiving if water is too hot; no pre-check for dead yeast exists.
Baking Schedule	Adds 20-30 minutes total time due to proofing and slower rise.	Saves 20-30 minutes per batch, ideal for same-day baking.
Dough Flavour	Produces slightly more complex flavour from longer fermentation period.	Yields milder flavour unless dough is retarded or fermented longer.
Crumb Texture	Creates slightly denser crumb with more open, irregular holes.	Produces finer, more uniform crumb structure in finished bread.
Oven Spring	Provides moderate oven spring, adequate for standard loaf recipes.	Delivers stronger, more reliable oven spring in high-hydration doughs.
High-Sugar Doughs	Struggles in doughs with over 10% sugar due to osmotic pressure.	Handles sugar up to 20-25% better because of higher cell density.
High-Hydration Doughs	Works but requires longer mixing to fully hydrate coarse granules.	Performs excellently in 75-85% hydration doughs, dissolving rapidly.
No-Knead Recipes	Less suitable; granules need kneading to distribute and activate fully.	Ideal for no-knead bread; disperses evenly through wet dough.
Retarding Dough	Survives overnight refrigeration well, maintaining steady fermentation.	Handles cold retardation well but may over-proof faster initially.
Bread Machine Use	Not recommended; machine timing assumes instant yeast activation.	Preferred for bread machines; mixes directly into flour compartment.
Common Availability	Found in most grocery stores in small packets or jars.	Widely available in supermarkets, bulk bins, and specialty baking shops.
Best-Fit Scenario	Choose for traditional recipes, proofing verification, and longer flavour development.	Choose for quick bakes, bread machines, and high-sugar enriched doughs.

What Is Active Dry Yeast?

Active Dry Yeast is a dormant strain of Saccharomyces cerevisiae sold as dehydrated granules. It requires dissolving in warm liquid before baking to rehydrate and activate the living cells, which then produce carbon dioxide gas to leaven bread dough reliably.

Definition of Active Dry Yeast

Active Dry Yeast is a shelf-stable, granular form of baker's yeast with a moisture content around 8 percent, where living cells are encased in a dehydrated protective coating. It must be proofed in warm water between 105°F and 115°F before incorporation into dough.

Key Characteristics of Active Dry Yeast

Characteristic	What It Means in Practice
Coarse granules	Larger particles than instant yeast require pre-dissolving in liquid to release the living cells inside.
Proofing required	Mixing with warm water and sugar verifies yeast vitality before you commit other ingredients.
Slow initial rise	Dough rises more gradually, which develops deeper flavor through extended fermentation time.
Higher water need	Absorbs more liquid than instant yeast, so dough may feel drier during initial mixing.
Long shelf life	Stored unopened in a cool pantry, it remains viable for up to two years from production date.
Lower potency	Contains roughly 25 percent dead cells, so you need about 25 percent more by weight than instant yeast.
Temperature sensitive	Water above 120°F kills the yeast instantly, while water below 105°F fails to activate it fully.
Robust strain	Handles colder dough temperatures and longer bulk fermentation without exhausting its food supply.
Distinct aroma	Releases a pronounced yeasty, bread-like smell during proofing that signals healthy fermentation.
Versatile usage	Works across standard breads, pizza dough, and sweet enriched doughs with equal reliability.

Common Examples of Active Dry Yeast

Fleischmann's Active Dry Yeast – the classic American grocery staple, sold in three-strip packets for standard home baking.
Red Star Active Dry Yeast – a widely distributed brand trusted by commercial bakeries and home bakers for consistent performance.
SAF Instant Yeast (red label) – technically instant, but often substituted for active dry, proving the category overlap confuses shoppers.
Lesaffre Active Dry Yeast – the French industrial producer behind many private-label brands, known for rigorous quality control.
Bob's Red Mill Active Dry Yeast – a bulk-bin option popular with whole-grain bakers who need large quantities for frequent baking.
Hodgson Mill Active Dry Yeast – sold in jar format, appealing to occasional bakers who want resealable storage convenience.
Bulk active dry yeast from restaurant suppliers – one-pound vacuum-sealed bricks used by pizzerias and small bakeries for cost efficiency.
Organic active dry yeast – certified non-GMO variants from brands like Red Star, targeting health-conscious artisan bakers.
RapidRise Yeast – a Fleischmann's instant-style product that bakers often mistakenly classify as active dry due to packet similarity.
Generic store-brand active dry yeast – supermarket own-label strips that match national brands in performance at a lower price point.

Advantages and Limitations of Active Dry Yeast

Advantages	Limitations
Survives pantry storage for up to two years without refrigeration, making it ideal for emergency and occasional baking.	Requires a separate proofing step that adds 10 minutes of prep time and introduces a point of failure for beginners.
Costs noticeably less per ounce than instant yeast, which matters for high-volume bakers using multiple packets weekly.	Contains a meaningful fraction of dead cells, wasting about a quarter of every purchase on non-functional material.
Tolerates cooler dough temperatures well, giving bakers flexibility for slow, overnight refrigerator fermentation schedules.	Kills easily when water exceeds 120°F, and a careless thermometer reading ruins the entire batch silently.
Produces a fuller, more complex flavor profile in long-fermented doughs compared to faster-acting instant varieties.	Requires 25 percent more yeast by weight than instant, so recipe conversions demand careful recalculation.
Offers visible proof of activity before baking, letting you discard dead yeast before wasting flour and other ingredients.	Coarse granules dissolve poorly in cold liquids, forcing bakers to warm all mixing water unnecessarily.
Widely available in nearly every grocery store, including small rural markets where specialty instant yeast is absent.	Produces a slower initial rise, which frustrates bakers seeking same-day bread from start to finish.
Performs reliably in sweet, high-sugar doughs where osmotic pressure can disable more delicate instant yeast strains.	Has a shorter post-opening shelf life of about four months, demanding prompt use or freezer storage.
Creates a forgiving fermentation window, so dough left an extra hour rarely overproofs into a collapsed loaf.	Adds a slightly yeasty off-flavor if used in excess, which masks delicate wheat and butter notes in lean doughs.
Pairs well with whole-grain flours that need extended fermentation to break down phytates and improve digestibility.	Cannot be mixed directly into dry flour, so it fails in no-knead recipes that rely on instant yeast convenience.
Maintains consistent activity across varied humidity levels, making it dependable in coastal or high-altitude kitchens.	Requires careful measuring because its low density means volume-based scoops vary by 20 percent between brands.

What Is Instant Yeast?

Instant yeast is a dry, granular leavening agent engineered for direct addition to flour without prior dissolving. It activates rapidly during mixing and kneading, producing carbon dioxide to leaven dough. It exists to simplify baking by eliminating proofing steps and shortening rise times for home and commercial bakers.

Definition of Instant Yeast

Instant yeast is a strain of Saccharomyces cerevisiae dried to a low moisture content with fine, porous particles that absorb water quickly. Unlike other dry forms, it requires no hydration before use and is mixed directly into dry ingredients, where it begins fermenting sugars immediately upon contact with liquid.

Key Characteristics of Instant Yeast

Characteristic	What It Means in Practice
No pre-dissolving	Mix straight into flour; no water or milk proofing step is ever required.
Fine particle size	Smaller granules dissolve faster than active dry, speeding up fermentation start.
Higher cell count	Contains more live cells per gram, so you use about 25% less by weight.
Rapid activation	Begins producing gas within minutes of liquid contact, cutting bulk rise time.
Direct mixing	Works when blended with dry ingredients before liquid is added to the bowl.
Long shelf life	Stays viable for 1-2 years unopened in a cool, dry pantry or fridge.
No cold shock	Survives contact with cold tap water better than active dry yeast does.
Single rise option	Can produce acceptable bread with just one rise instead of two separate proofs.
Consistent performance	Delivers predictable results across different dough hydration levels and temperatures.
Freeze tolerance	Handles freezer storage for months without significant loss of leavening power.

Common Examples of Instant Yeast

Saf-Instant Red Label – the standard professional instant yeast used widely in commercial bakeries and pizza dough.
Saf-Instant Gold Label – a high-osmolarity variant formulated for sweet doughs with high sugar content.
Fleischmann's RapidRise – a household instant yeast sold in jars, marketed for one-rise bread machine recipes.
Lesaffre SAF-Instant Green Label – a low-temperature strain designed for cold fermentation and retarded doughs.
Red Star Quick-Rise – a supermarket instant yeast that cuts rising time by roughly half versus regular dry yeast.
Lallemand Instant Yeast – a bulk professional product used by artisan bakers for lean doughs and baguettes.
Bruggeman Instant Dry Yeast – a European brand popular for home bread makers due to its fine, fast-dissolving granules.
Capimo Instant Yeast – a French brand favoured for pizza bases and focaccia requiring crisp, airy crumb.
DCL Yeast Instant – a commercial-grade yeast supplied in vacuum-packed bricks for high-volume bakery operations.
Hodgson Mill Instant Yeast – a retail jar option for gluten-free and whole-grain bread recipes needing extra lift.

Advantages and Limitations of Instant Yeast

Advantages	Limitations
Saves 10-15 minutes per batch by removing the proofing step entirely from your workflow.	Loses viability quickly if exposed to air, heat, or moisture after the package is opened.
Requires roughly 25% less yeast by weight than active dry for the same loaf volume.	Over-proofing happens fast because it acts quicker, leaving little forgiveness for delays.
Produces a finer, more even crumb structure in breads due to uniform particle distribution.	Cannot be substituted 1:1 for active dry without adjusting liquid and flour quantities.
Works reliably in cold water, making it ideal for no-knead and refrigerator-rise doughs.	Fails to activate properly if mixed directly into very hot liquid above 50°C (122°F).
Creates less yeasty odour during mixing compared to wet or active dry alternatives.	Requires a kitchen scale for accurate small measurements; volume teaspoons are imprecise.
Delivers consistent results across different flour types, including high-protein bread flour.	Has a shorter window of peak activity once hydrated, so timing mistakes are less forgiving.
Stores longer unopened than active dry, often retaining potency for up to two years.	Costs more per gram than active dry yeast, raising ingredient cost for frequent bakers.
Eliminates the risk of killing yeast by forgetting to proof it in warm water first.	Produces less aromatic complexity in long-fermented sourdough-style breads than wild cultures.
Allows direct addition to dry ingredients, reducing bowl clutter and cleanup time.	Can create dense, gummy crumb if under-kneaded because gas production outpaces gluten development.
Performs well in bread machines where delayed start cycles require yeast that activates late.	Becomes sluggish or dead if frozen repeatedly without vacuum sealing or an airtight container.

Similarities Between Active Dry Yeast and Instant Yeast

Shared Aspect	How Active Dry Yeast and Instant Yeast Are Alike
Core Purpose	Both Active Dry Yeast and Instant Yeast exist solely to leaven bread dough by producing carbon dioxide gas.
Biological Category	Active Dry Yeast and Instant Yeast are both dehydrated strains of the same organism, Saccharomyces cerevisiae.
Primary Input	Active Dry Yeast and Instant Yeast both require sugar and moisture to activate their fermentation process.
Main Output	Active Dry Yeast and Instant Yeast both produce carbon dioxide and ethanol as byproducts of fermentation.
Target User	Both Active Dry Yeast and Instant Yeast are used by home bakers and commercial bakeries worldwide.
Storage Form	Active Dry Yeast and Instant Yeast both come in shelf-stable, dry granular forms for long-term storage.
Packaging Type	Active Dry Yeast and Instant Yeast both ship in vacuum-sealed packets, jars, or bulk foil pouches.
Shelf Life	Both Active Dry Yeast and Instant Yeast remain viable for months when kept in a cool, dry place.
Optimal Storage	Active Dry Yeast and Instant Yeast both last longest when refrigerated or frozen in airtight containers.
Dough Function	Active Dry Yeast and Instant Yeast both create gluten structure through gas expansion in rising dough.
Fermentation Trigger	Both Active Dry Yeast and Instant Yeast begin fermenting when they encounter warm liquid and food.
Temperature Range	Active Dry Yeast and Instant Yeast both perform best in water between 105°F and 115°F.
Kill Threshold	Both Active Dry Yeast and Instant Yeast die when exposed to liquid hotter than 140°F.
Salt Sensitivity	Active Dry Yeast and Instant Yeast both require direct contact with salt to be avoided for survival.
Rising Mechanism	Both Active Dry Yeast and Instant Yeast rely on the same biological process of sugar consumption to rise.
Flavor Profile	Active Dry Yeast and Instant Yeast both contribute a similar mild, yeasty flavor to finished bread.
Nutritional Value	Both Active Dry Yeast and Instant Yeast offer comparable protein, B-vitamin, and mineral content per serving.
Cost Range	Active Dry Yeast and Instant Yeast both cost roughly the same per ounce in standard retail packaging.
Recipe Substitution	Both Active Dry Yeast and Instant Yeast can replace each other in most recipes with minor adjustments.
Measurement Unit	Active Dry Yeast and Instant Yeast both use teaspoons and grams as standard measurement units in baking.
Proofing Test	Both Active Dry Yeast and Instant Yeast can be tested for viability by mixing with warm water and sugar.
Failure Sign	Active Dry Yeast and Instant Yeast both show inactivity when they fail to foam or bubble within ten minutes.
Dough Rise Time	Both Active Dry Yeast and Instant Yeast produce a complete first rise in roughly one to two hours.
Second Rise	Active Dry Yeast and Instant Yeast both require a second proofing period after shaping for best texture.
Bread Types	Both Active Dry Yeast and Instant Yeast work well for sandwich loaves, rolls, pizza, and sweet doughs.
Freezer Tolerance	Active Dry Yeast and Instant Yeast both survive freezing without losing significant leavening power.
Expiration Check	Both Active Dry Yeast and Instant Yeast display a printed best-by date that indicates peak performance.
Quality Metric	Active Dry Yeast and Instant Yeast are both judged by their ability to double dough volume reliably.
Common Risk	Both Active Dry Yeast and Instant Yeast fail equally when exposed to moisture, heat, or old age.
Long-Term Outcome	Both Active Dry Yeast and Instant Yeast produce the same final result: light, airy, fully baked bread.

Active Dry Yeast or Instant Yeast: Which Should You Choose?

The single variable that decides it for most people is time. If you plan ahead and want the lowest cost per gram, choose Active Dry Yeast. If you want to skip the proofing step and save 15–20 minutes of rise time, choose Instant Yeast.

When to Use Active Dry Yeast

Choose Active Dry Yeast when you have 30–40 extra minutes to proof the yeast in warm water before mixing. It is also the better choice when you are on a tight budget, as it costs less per gram than instant yeast, or when you bake in bulk.

When to Use Instant Yeast

Choose Instant Yeast when you want to skip the proofing step entirely and mix it directly into your flour. It is also the better choice when you need faster rise times, when using a bread machine, or when your recipe calls for a single, reliable rise.

Common Misconceptions About Active Dry Yeast and Instant Yeast

Common Myth	The Reality
Active dry yeast and instant yeast are exactly the same product.	Active dry yeast has larger granules and requires dissolving in liquid, while instant yeast has finer granules that mix directly into flour.
You must always proof active dry yeast in warm water first.	Proofing active dry yeast is only necessary to check viability, not a required step for every recipe when using fresh packages.
Instant yeast cannot be used in recipes that call for active dry yeast.	Instant yeast works perfectly in any active dry yeast recipe; simply reduce the instant yeast amount by 25 percent.
Active dry yeast produces a better flavor than instant yeast.	Both active dry yeast and instant yeast are the same species, Saccharomyces cerevisiae, so neither produces inherently superior flavor.
Instant yeast is a chemical leavening agent like baking powder.	Instant yeast is a living organism, not a chemical, and it produces carbon dioxide through fermentation rather than acid-base reactions.
You can substitute active dry yeast and instant yeast in equal amounts.	Use 25 percent less instant yeast than active dry yeast, or use 25 percent more active dry yeast than instant yeast.
Active dry yeast needs sugar to activate and start fermenting.	Active dry yeast ferments sugars but does not require added sugar to activate; it only needs moisture and a suitable temperature.
Instant yeast rises dough faster than active dry yeast every time.	Instant yeast typically works faster initially, but total rise times depend on dough temperature, hydration, and recipe formulation.
Active dry yeast is dead and cannot be revived once dried.	Active dry yeast is dormant, not dead, and it rehydrates and resumes fermentation when mixed with water at proper temperatures.
Instant yeast does not need to be refrigerated after opening.	Both active dry yeast and instant yeast should be refrigerated in airtight containers after opening to maintain potency longer.
Active dry yeast must be dissolved in water hotter than 120°F.	Water above 120°F kills active dry yeast; the ideal dissolving temperature is between 105°F and 115°F for active dry yeast.
Instant yeast is only for bread machines and commercial bakeries.	Instant yeast works excellently for home bakers too, providing reliable results in hand-kneaded and stand-mixer doughs alike.
Active dry yeast has a longer shelf life than instant yeast.	Both active dry yeast and instant yeast last about two years unopened, but instant yeast often retains potency slightly longer once opened.
You cannot use instant yeast in cold-rise or retarded dough recipes.	Instant yeast performs well in cold fermentation, and its finer particles distribute evenly for consistent slow-rise results.
Active dry yeast requires a double proofing step that instant yeast skips.	Both active dry yeast and instant yeast typically need one or two rises depending on the recipe, not the yeast type chosen.
Instant yeast is more expensive than active dry yeast per teaspoon.	Because you use 25 percent less instant yeast, the cost per loaf is often comparable to or lower than active dry yeast.
Active dry yeast is gluten-free, so it is safe for celiacs.	Active dry yeast is gluten-free itself, but many commercial yeast products are processed on shared equipment with wheat.
Instant yeast creates a yeasty aftertaste in finished bread.	Instant yeast ferments cleanly and leaves no more aftertaste than active dry yeast when used at proper recipe quantities.
Active dry yeast cannot be added directly to dry ingredients.	Active dry yeast can be mixed into flour, but it needs adequate liquid and time to rehydrate fully during kneading.
Instant yeast is a newer genetically modified strain of yeast.	Instant yeast is not genetically modified; it is a traditional strain of Saccharomyces cerevisiae with a finer drying process.
Active dry yeast requires warmer proofing temperatures than instant yeast.	Both active dry yeast and instant yeast ferment optimally between 75°F and 85°F, regardless of their granule size differences.
You must use instant yeast for no-knead bread recipes exclusively.	Active dry yeast works in no-knead breads too, but instant yeast dissolves faster in the high-hydration dough environment.
Active dry yeast is less reliable than instant yeast for beginners.	Active dry yeast is reliable when proofed correctly, though instant yeast offers more forgiveness for beginners who skip the dissolving step.
Instant yeast cannot be proofed in water to check if it is alive.	Instant yeast can be proofed in warm water with sugar, though it dissolves so quickly that foam may be less visible.
Active dry yeast is the same as brewer's yeast or nutritional yeast.	Active dry yeast is a leavening strain, while brewer's yeast and nutritional yeast are different strains used for beer or flavor.
Instant yeast makes bread rise too much and collapse easily.	Instant yeast does not over-rise dough by itself; collapse happens from over-proofing, which occurs with either yeast type.
Active dry yeast must be used within six months of purchase.	Active dry yeast typically remains viable for two years unopened, and up to four months refrigerated after opening.
Instant yeast is useless for sweet doughs with high sugar content.	Instant yeast handles sweet doughs well, and regular instant yeast tolerates sugar better than standard active dry yeast.
Active dry yeast and instant yeast require different oven baking temperatures.	Baking temperatures depend on the bread formula, not the yeast type, so both active dry yeast and instant yeast bake at identical temperatures.
You cannot mix active dry yeast and instant yeast in one recipe.	Mixing active dry yeast and instant yeast is fine, but total yeast weight should equal the recipe amount for the chosen type.

Conclusion

Difference Between Active Dry Yeast and Instant Yeast comes down to preparation and speed. Active dry yeast requires dissolving in warm liquid before use, while instant yeast mixes directly into flour. Choose active dry for traditional recipes. Choose instant for quicker, more reliable rises.

## FAQ ### What is the main difference between active dry yeast and instant yeast? The main difference is that active dry yeast requires dissolving in warm liquid before use, while instant yeast can be mixed directly into dry flour. ### Which yeast is better for bread machines? Instant yeast is better for bread machines because its fine granules dissolve and activate quickly without a separate proofing step. ### Is instant yeast more expensive than active dry yeast? Yes, instant yeast typically costs slightly more per ounce than active dry yeast due to its finer milling and faster fermentation process. ### Can I use instant yeast instead of active dry yeast in a recipe? Yes, you can substitute instant yeast for active dry yeast by reducing the amount by 25 percent and skipping the dissolving step. ### What happens if I forget to proof active dry yeast before baking? If you forget to proof active dry yeast, your dough may fail to rise properly because the protective outer layer prevents immediate hydration. ### Are active dry yeast and instant yeast interchangeable in pizza dough? Yes, they are interchangeable in pizza dough, but instant yeast gives a faster rise and requires no pre-dissolving in water. ### Which yeast has a longer shelf life, active dry or instant? Active dry yeast has a longer shelf life, lasting up to two years unopened, while instant yeast typically lasts about one year. ### What is the beginner mistake when using active dry yeast? The beginner mistake is using water that is too hot, which kills the yeast, instead of keeping it between 105°F and 115°F. ### Can I proof instant yeast in water like active dry yeast? Yes, you can proof instant yeast in water, but it is unnecessary and may reduce its fast-acting benefit in the dough. ### Does using instant yeast change the final bread flavor compared to active dry? No, using instant yeast does not change the final bread flavor, though it may produce a slightly finer crumb texture.