Kitchen conversions
Active dry, instant and fresh yeast
Our rule of thumb by weight: 1 g instant yeast = 1.25 g active dry = 3 g fresh yeast. A packet of dry yeast is 7 g (¼ oz, 2 ¼ teaspoons).
| Active dry | Instant | Fresh (cake) |
|---|---|---|
| 0.5 packet (3.5 g, 1 ⅛ tsp) | 2.8 g (⅞ tsp) | 8.4 g |
| 1 packet (7 g, 2 ¼ tsp) | 5.6 g (1 ¾ tsp) | 17 g |
| 1.5 packets (11 g, 3 ⅜ tsp) | 8.4 g (2 ⅔ tsp) | 25 g |
| 2 packets (14 g, 4 ½ tsp) | 11 g (3 ⅝ tsp) | 34 g |
| 3 packets (21 g, 6 ¾ tsp) | 17 g (5 ⅜ tsp) | 50 g |
Using each kind
- Active dry: dissolve it in warm water (about 105 to 110°F) with a pinch of sugar; it should foam in 5 to 10 minutes.
- Instant (rapid-rise): mix it straight into the flour. Many bakers swap it one for one with active dry; ours uses a little less, and the dough rises a bit faster.
- Fresh (cake) yeast: crumble it into lukewarm liquid. A cake is about 0.6 oz (17 g); it keeps about 2 weeks in the fridge.
- These are our own ratios, not a lab standard: brands differ and dough temperature matters more, so watch the rise, not the clock.
Recipes that use yeast (12)
- Honey Whole Wheat Sandwich Bread
- No-Knead Crusty Dutch Oven Bread
- Overnight Cherry Tomato and Olive Focaccia
- Rosemary Sea Salt Focaccia
- Soft Classic White Sandwich Bread
- Three-Strand Braided Challah
- Classic Cinnamon Rolls with Cream Cheese Frosting
- Garlic Parmesan Knots
- Homemade Margherita Pizza
- Jelly-Filled Sufganiyot (Hanukkah Doughnuts)
- Soft Buttery Pull-Apart Dinner Rolls
- Vegan Kale and Walnut Pesto Pasta
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