Selecting yeast can be confusing.  Every manufacturer uses slightly different strains or “cultures” to produce different types of rise, at different points in the baking cycle, for different dough environments (e.g. sweet or acidic) & bread products.  For example, some strains allow for two rises in the baking cycle; some give one long, strong, steady rise.  Active dry yeast requires proofing (dissolving in water) to reactivate.  Instant active yeast (like the ones we use & sell) doesn’t require proofing to activate & produces a more vigorous, quicker reaction when placed in contact with water or moisture.  Most of us probably won’t notice the differences.  So unless a recipe specifies a certain type, experiment to see which you prefer.