Instructions: Ive gone over to instant yeast almost exclusively. The ratio I use is: for every 1/2 teaspoon active dry yeast, use 1/3 teaspoon instant yeast. If the bread youre making rises a little faster than usual, cut back a bit more on the yeast. The change in the yeast will affect the fermentation and proofing times (longer or shorter) but most likely will not affect the finished product - at least thats been my experience.

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