"A.T. Hagan" > wrote in message
...
> Is the following generally true about interchanging yeast types in
> bread making?
>
>
> "To substitute Rapid Acting yeasts for Active Dry yeasts reduce the
> amount of Rapid Acting used by 25% from the amount of Active Dry the
> recipe calls for then add the dry yeast to the dry ingredients before
> mixing.
>
> To substitute Active Dry for Rapid Acting increase the amount of
> Active Dry by 25% over what the recipe calls for of Rapid Acting yeast
> and dissolve in warm water (100° to 110°F) with a small amount of
> sugar before mixing in with the dry ingredients.
>
Strictly speaking, in the second example you should increase by 33%.
Graham