Recipe calls for fresh yeast but you only have instant? Convert between active dry, instant and fresh yeast three ways.
Nearly. Instant is a bit stronger, so use about 75% as much — and it can go straight into the flour without proofing first.
Crumble it into the liquid to dissolve. You need roughly 2.5× the weight of active dry to get the same rise.
Barely. It mostly affects convenience and rise speed — the flavor difference in a finished loaf is minimal.
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