Apr 04, 2011 | From the kitchen of Rose
As this question comes up with great frequency, here's a second posting with a little more information on converting different types of yeast.
To convert fresh cake yeast to instant yeast, for 1 packed tablespoon/0.75 ounce cake yeast use 2 teaspoons instant yeast or 2-1/2 teaspoons active dry
1 teaspoon instant (aka instant active dry)=1-1/4 teaspoons active dry or 1-1/2 packed teaspoons fresh cake yeast
1 teaspoon of instant yeast or active dry yeast=3.2 grams
Instant yeast can be added directly to the flour without proofing. it is available nationally under the following names:
Fleischmann's Bread Machine Yeast or Rapid Rise
Red Star's Quickrise
Red Star's Instant Active Dry
SAF Gourmet Perfect Rise
I store the unused yeast in an airtight container in the freezer where it stays fresh for as long as 2 years. (if it's a large quantity i store about 2 tablespoons of it separately so that the larger amount doesn't get subjected to oxygen and deteriorate more quickly. Instant yeast has more live yeast cells than active dry.