Final answer:
To convert active dry yeast to instant yeast, you can generally use an equal amount, but it's common to use slightly less instant yeast, typically reducing it by 25%, due to its higher potency.
Step-by-step explanation:
The multiplication factor to convert active dry yeast to instant yeast is essentially 1.
The conversion typically mentioned in culinary resources is either to simply use an equal amount, due to the similarity in rising power, or to reduce the instant yeast by about 25% when replacing active dry yeast.
In practice, if a recipe calls for 1 teaspoon of active dry yeast, you can substitute with 1 teaspoon of instant yeast, or if you prefer a more direct conversion, use ¾ teaspoon of instant yeast to replace the active dry yeast.
It is important to be aware that although the multiplication factor is equivalent to 1 for the raw conversion, the adjustment takes into account the slightly higher potency of instant yeast.