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For dry active yeast you generally need to use half the
quantity of fresh yeast stated in the recipe and for
instant yeast you need to use 1/4 of the quantity of
fresh yeast. So if the recipe has 30g (1 ounce) fresh
yeast then you can use 15g (1/2 ounce) active dry
yeast or 7g (1/4 ounce) instant yeast instead.
Sep 3, 2010
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Types of yeast
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