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 instant 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.
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