Active Dry vs. Instant
I've been working with Reinhart's books and the Apprentise one mentions that Active Dry is only 66% the strength of Instant. Since I don't have Instant I tried adding extra yeast to account for the difference.
Is this a mistake?
I ask because I've also been trying to let the bread proof longer and I end up getting collapses and poor rises in the oven. The latter started happening to me first and so I tried longer proofing. In 5 years of baking bread I've never had collapses, even when I first started.