Because I have a lot of books from different country, this is the problem that I have. The call for different kind of yeast when you have only one type on hand, how can you convert it, so that you will have the finish product that still good as the original one. This chart is a guide line for convert different kinds of yeast base on the guide from Baker's Manual (5th Edition) by Joseph Amendola and Nicole Rees, remember that each kind of yeast need different preparation.
Fresh Yeast: very short life, need to be mixed with liquid before use.
Active Dry Yeast: has a stronger odor than instant yeast, need to be proof before use.
Instant Yeast: very convenient, just mix in the flour, but not to let the yeast contact directly with salt.
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