The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

help with yeast measurment please..

CandiceW's picture

help with yeast measurment please..

Hey all,

I need to know if I am putting enough yeast in a recipe I have.

It calls for 2oz FRESH yeast.. I have been putting 6 3/4 tsp dry active yeast.. is that right?

KansasGirlStuckInMaryland's picture

From the King Arthur Baker's Companion:

"If your recipe calls for cake or compressed yeast, you may substitute 1/4 ounce (2 1/4 teaspoons) dry yeast for every ounce (or cake) of compressed yeast." Using this calculation, if your recipe calls for 1/2 ounce fresh yeast, you'd use 1/8 ounce of dry yeast.

On the other hand, The Professional Pastry Chef by Bo Friberg, says, "To substitute dry yeast for fresh yeast, reduce the amount called for in the recipe by half." So, if the recipe calls for 1/2 ounce fresh yeast, you would use 1/4 ounce of dry yeast, which is one envelope.


Seems like a lot of yeast.  How many loaves are you making?

alabubba's picture

According to Red Stars website (clicky) that is correct.

Flour Dry Yeast Cake Yeast


(1/4 oz.)

grams teaspoons ounces
0 to 4 1 7 2-1/4 2/3
4 to 8 2 14 4-1/2 1-1/3
8 to 12 3 21 6-3/4 2
12 to 16 4 28 9 2-2/3
16 to 20 5 35 11-1/4 3-1/3