If you are substituting active dry yeast for instant yeast in a recipe, read the instructions on the package to figure out how to activate the yeast before adding it to the recipe and reduce the amount of water you add later in the recipe by the amount of water you proof the yeast in (i.e., if you activate the yeast in a half a cup of water, add a half a cup of water or milk less later so that you end up with the same total amount of liquid in the recipe). You may also want to add about 20% more yeast to the recipe than what is called for, although using less yeast and letting it rise more slowly will result in a more flavourful loaf.
If you are substituting instant yeast for active dry yeast, you can reduce the amount of yeast you use in your recipe by approximately 20%. Be sure not to forget to increase the amount of water you add to the dry ingredients by the amount that you would proof the active dry yeast in, so that you end up with the same total amount of liquid in the recipe.
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