That is correct Cyndi! For home baking recipes you can simply use a one to one conversion for active dry vs instant yeast. Generally with artisan breads you do not need to proof your yeast before as the dough is a bit more wet, but if you are concerned at all feel free to proof your yeast in a 1/4 cup of water (from the total amount listed in the ingredient list) before adding the rest of the ingredients and mixing. 

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