When baking bread at home, there is a difference in the quantity of active dry yeast and instant yeast that should be used. Active dry yeast and instant yeast are two common types of yeast used in baking, and they have slightly different characteristics.
Active dry yeast is the most widely available type of yeast. It is typically sold in individual packets or small jars. Active dry yeast needs to be proofed or rehydrated in warm water before being used in a recipe. To use active dry yeast in a bread recipe, you usually dissolve it in a small amount of warm water (around 105°F to 110°F or 40°C to 43°C) with a small amount of sugar, allowing it to activate and foam for about 5 to 10 minutes before adding it to the rest of the ingredients.
On the other hand, instant yeast (sometimes also called rapid-rise yeast or bread machine yeast) is a more modern form of yeast that is more finely ground and has smaller granules. It is designed to be mixed directly with the dry ingredients in a recipe without prior proofing. Instant yeast generally has a higher concentration of live yeast cells compared to active dry yeast.
Because of the differences in the activation process and yeast concentration, the quantity of active dry yeast and instant yeast used in bread recipes is not the same. As a general rule of thumb, if a recipe calls for instant yeast, you can use approximately 25% to 30% less instant yeast compared to active dry yeast. This means that if a recipe requires 1 teaspoon of active dry yeast, you can use about 3/4 teaspoon of instant yeast instead.
It's important to note that these are general guidelines, and the exact conversion may vary depending on the recipe and personal preferences. Always refer to the specific instructions provided in the recipe or consult a trusted baking resource for precise measurements.