Hi. I made Japanese milk bread using active dry yeast as stated in the recipe and it turned out great. I tried baking again using instant yeast because I ran out of ADY. I used 25% less instant yeast (I read that this is usually the general rule when substituting IY for ADY) and refrigerated the dough after the first rise (I didn't refrigerate my dough the first time I made a batch) but the bread tasted really yeasty. The bread was soft and visually appeared great but the smell of yeast is strong.

I am now really confused as to how to substitute yeast.

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