That's the question.
What quantity and resting time should be preferred for active dry yeast when it is supposed to be used in place of quick yeast?
Please specify in spoons or cups.
All different types of yeast can be interchanged. What differs is the starting amount required and how quickly they rise, and how they are best activated.
The two yeasts can be substituted for each other fairly equally by volume or weight.
With live yeast cultures, you must always observe the outcome, or high how the bread rises, not just a prescribed or predicted rise time. Rapid rise yeast will tend to rise somewhat more quickly than active dry yeast, but you need to monitor the progress.
You will find that the very warm ambient temperature that have previously indicated you have where you are makes the yeasts of any type act more quickly than many recipes designed for US room temperatures (with air conditioning) of about 70°F (21°C) predict in any case—this is going to be the more influential factor.
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