Activating is a way to make sure that your active dry yeast works before risking making an entire loaf that doesn’t rise. But it’s not entirely necessary to mix it with warm ingredients separately to get the active dry yeast working. In my Really Simple Pizza, for example, I just throw it in all together. But, of course, if you had bum yeast, you wouldn’t find out until later.

Instant yeast a.k.a. bread machine or rapid-rise yeast doesn’t require activation. (That’s how it gets its quick name; not, in fact, due to how fast it rises. In fact, I find this kind of yeast to work much more slowly. It’s likely because it was developed at first for bread machines, where ease of assembly — i.e. no separate activation steps, etc. — was paramount to speed — i.e. most people throw the ingredients in the machine and let it work its wonders overnight or a long period of time; it’s not rushed.)

See how I blather on when asked a simple question? Re, David Rakoff — No? But he sounds pretty awesome.