The three yeasts and their ratios
Fresh yeast is compressed cake yeast: three times the weight of dry yeast for the same rise. Active dry needs proofing in warm water and is about 25% weaker than instant. Instant (rapid-rise) goes straight into the flour and is the modern default.
Teaspoons versus grams
One teaspoon of instant yeast weighs about 3.1 g. A standard 7 g sachet is therefore roughly 2 1/4 tsp — the amount most bread recipes assume. Weighing is more accurate, but teaspoons work fine for a single loaf.
Practical conversions
- 7 g instant ≈ 7 g active dry ≈ 21 g fresh
- 1 sachet (7 g) ≈ 2 1/4 tsp
- Fresh yeast: crumble into lukewarm liquid, never hot
- Active dry: proof in water with a pinch of sugar for 10 minutes
Adjusting for time and temperature
Yeast amount and rise time trade off. Halving the yeast roughly doubles the rise time — useful for overnight doughs. Warm kitchens need less yeast, cold ones more; the conversion ratio stays the same.
Frequently Asked Questions
Is instant yeast the same as bread machine yeast?
Yes for practical purposes — both are instant yeasts designed to be mixed directly into flour.
Can I substitute fresh yeast 1:1?
No — fresh yeast is three times heavier. Use the converter.
Does yeast expire?
Yes; opened dry yeast keeps about 6 months refrigerated, fresh yeast about 2 weeks.
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