Yeast conversion

Bread recipes usually specify ordinary dried yeast (eg Allinsons) or quick-acting yeast (in 7g sachets). Anyone know how to reliably convert these quantities to the equivalent amount of fresh yeast? I'm going to start using fresh yeast in a few recipes as I'm told the rise is generally better.

Brilliant. Many thanks DD.

Thank Mr. Google, not me!

I like that website. They have some super recipes on there, not just bread but all sorts of stuff. And lots of practical info too, like how to make baking powder and self-raising flour, that kind of thing. I did buy one of their bulk packs of flour last year but sadly I seemed to get a bad batch because when I used it to make bread it just wouldn't rise. It was definitely the flour that caused it, because when I went back to supermarket flour without changing anything else the bread came out fine. Pity because they seem such a good company and quite local to me too.