When a baking recipe calls for "quick rise yeast," it typically refers to instant yeast, also known as rapid-rise yeast or fast-acting yeast. This type of yeast is formulated to have smaller particles and does not require proofing before use. You can directly mix it with the dry ingredients.
When using instant yeast, you can use any type of flour recommended in the recipe, whether it's all-purpose flour, bread flour, whole wheat flour, etc. The type of flour specified in the recipe is usually chosen based on the desired texture and flavor of the final product.
The main difference between instant yeast and active dry yeast is the particle size and the need for proofing. Active dry yeast has larger particles and needs to be proofed in warm water before incorporating it into the dough. On the other hand, instant yeast can be mixed directly with the dry ingredients, saving time and skipping the proofing step.
Cake mix, on the other hand, is a pre-mixed combination of dry ingredients like flour, sugar, leavening agents (often including baking powder and/or baking soda), and flavorings. Some cake mixes may contain active dry yeast or instant yeast as a leavening agent, but it's not as common. Cake mixes are generally designed to be simple and quick to prepare, so they often use baking powder or baking soda as the primary leavening agents rather than yeast.
If a recipe calls for quick rise yeast (instant yeast) or any specific type of yeast, it's essential to follow the instructions and use the appropriate type of yeast mentioned in the recipe to achieve the best results. Substituting different types of yeast may lead to variations in the rise time and texture of the final baked goods.