Hi Denise, if your recipe originally called for active dry yeast, I would recommend using the same amount of SAF Red Instant Yeast and following the same timeline as the recipe indicates. This type of yeast might speed up the rises slightly, but won't change the timeline as drastically as you suggest. The SAF yeast will tolerate this longer schedule and should perform well, and the extended rise will help build more flavor in your dough. On the other hand, if you think your original recipe called for fresh or cake yeast, then you may need to adjust the amount of yeast added. I would still follow the original timeline, but this chart can help determine how much instant yeast to substitute for fresh yeast. 

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