The instant-yeast entry is for instant dried yeast. Active dry and fresh yeast are separate forms and do not automatically share these measurement records.
Read rounded amounts as separate references
King Arthur lists several rounded instant-yeast amounts, including a packet-sized quantity and spoon measures. BatchLadle retains those original relationships instead of forcing every rounded amount into one exact density.
Choose the reference that fits the original recipe. If the recipe already supplies a gram weight, keep that weight rather than recomputing it from another rounded spoon value.
Inspect the defined teaspoon reference
The Women’s Weekly Food reference comes from its no-knead focaccia recipe and uses the publisher’s 5 mL teaspoon definition. It supports an approximate instant-dried-yeast conversion within that source context.
The defined spoon volume does not establish an exact weight for every yeast product or a substitution for another yeast form.
Keep quantity and fermentation separate
In a baker’s formula, yeast weight is expressed relative to total flour. Include starter flour in that basis when the formula also contains a starter.
A scaled yeast amount does not predict fermentation time or readiness. Keep the recipe’s process directions and review any changes to batch conditions separately from the arithmetic.