Ma2650 - my Food Substitutions Bible (pub 2005 and which I've used reliably for years) says 2.25 tsp (11g) instant yeast for 1/4 oz (8g) active dry yeast. (That's a ratio of 1.375). It also advises - when using the instant - only one rise, reducing rise time by 40-50%, add the yeast to dry ingredients, flavor of bread may be slightly reduced.
And the reverse, if you want to use active dry yeast instead of instant, use 72% (or in practice, about 3/4 the original amount). Then, dissolve the active dry in warm water, add to dough when recipe instructs, do two rises, double the rise time, bread will have slightly more flavor than with instant.
Full question: how do you swap active dry yeast for instant yeast? I'm given to understand the ratio is 1:1.25. This is a dumb question but: does this mean I should use 1.25x the amount of yeast total, or does it mean 1.25 activated yeast (i.e. mixed with water and sugar).
For example, if the recipe asks for 1 tsp of instant yeast, I assume I need 1.25 teaspoons of active dry yeast. But are we just measuring out 1.25 teaspoons of active dry yeast from the packet, and then activating with water? Or am I activating the dry yeast, and then measuring out 1.25 teaspoons, including the water?
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It also advises - when using the instant - only one rise, reducing rise time by 40-50%, add the yeast to dry ingredients, flavor of bread may be slightly reduced.
For example, if the recipe asks for 1 tsp of instant yeast, I assume I need 1.25 teaspoons of active dry yeast. But are we just measuring out 1.25 teaspoons of active dry yeast from the packet, and then activating with water? Or am I activating the dry yeast, and then measuring out 1.25 teaspoons, including the water?