When substituting instant yeast with fresh or active dry yeast in bread recipes, you'll need to adjust the quantities because different types of yeast have different levels of activity. Here's a general conversion guide:
Fresh Yeast to Instant Yeast:
- Use 2 to 2.5 times the amount of fresh yeast compared to instant yeast.
- For example, if a recipe calls for 1 teaspoon of instant yeast, you can use about 2 to 2.5 teaspoons of fresh yeast.
Active Dry Yeast to Instant Yeast:
- Use 25% to 33% less active dry yeast than the amount of instant yeast called for in the recipe.
- For example, if a recipe requires 1 teaspoon of instant yeast, you can use about 3/4 to 2/3 teaspoon of active dry yeast.
Keep in mind that these conversions are approximate, and the actual rise time of your dough may vary slightly. It's always a good idea to observe how the dough behaves during the rising process and adjust accordingly. Also, remember to proof the fresh or active dry yeast in warm water before incorporating it into your recipe to ensure its viability. For active dry yeast, dissolve it in warm water (around 105°F to 110°F or 40°C to 43°C) with a pinch of sugar and let it sit for about 5-10 minutes until it becomes frothy.
Additionally, instant yeast can be added directly to the dry ingredients in the recipe, while active dry yeast should be activated in warm water before using it. Take these differences into account when making substitutions.