Enter the amount and type of yeast your recipe calls for to see the equivalent amount of the other two types.
Active dry, instant, and fresh (cake) yeast are all the same organism at different moisture levels and granule sizes, so they don't convert 1:1. As a standard baking rule, instant yeast is used at about 75% of the weight of active dry yeast in the same recipe, and fresh yeast is used at about 3 times the weight of instant yeast (since most of fresh yeast's weight is water).
Source: Conversion ratios follow King Arthur Baking's published yeast conversion guidance (instant = 75% of active dry by weight; fresh yeast = about 3× the instant amount by weight).
Use about 75% of the weight of active dry yeast called for — for example, 7g of active dry yeast converts to about 5.25g of instant yeast.
A standard packet of active dry yeast (about 7g) converts to roughly 21g of fresh (cake) yeast, since fresh yeast is used at about 3 times the weight of the instant-yeast equivalent.
No — instant yeast can be mixed directly into the dry ingredients. Active dry yeast is traditionally proofed in warm water first, though many modern active dry formulations can also be added directly.
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