Converting from Fresh to Dry Yeast

Appears in

Bread: A Baker's Book of Techniques and Recipes

Published 2004

About

When converting from fresh yeast to dry, it is necessary to adjust the weight of the yeast. Although it is best to follow the conversion ratio provided by the manufacturer, there are general conversion guidelines that may be helpful.

To Convert from Fresh Yeast to Active Dry Yeast, multiply the weight of the fresh yeast by .4. Active dry yeast must be dissolved in warm water before being incorporated into a dough.
To Convert from Fresh Yeast to Instant Dry Yeast, multiply the weight of the fresh yeast by .33. Instant yeast can be incorporated into the dough without first dissolving it; however, it is sensitive to ice-cold temperatures, and if the water temperature of the dough is cold, it is best to mix the dough for a minute or two before adding the yeast. In order to maintain dough yield, most manufacturers suggest making up the weight difference between dry yeast and fresh with additional water.

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