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Fresh yeast to dry yeast conversion?

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I recently bought a bread boook and all the recipes call for fresh yeast. I don't have easy access to fresh yeast where I live.

Does anyone know the conversion rate from fresh yeast to dry yeast?
For example, if the recipe asks for "1/2 ounce fresh yeast," how much dry yeast should I use?

Thanks.

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  1. 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.

    Math is hard.

    Anyone else know which one is correct??

    1 Reply
    1. re: dukegirl

      I am inclined to think that the equivalents should be a standard package of dry yeast and one fresh cake. Just speculation. If true, that would mean KA was correct.

    2. It would seem to me (IMVHO) that the KA conversion would be overly generous, but I have always tended to use Bo Frieberg's conversion because the math is simpler. Math is defiantly not my strong suit and I will use any method that makes is quick and simple.

      I do have to admit that the package to a cake conversion is widely accepted.

      Pastry work is different than baking bread, so the correct answer is not something that may work is all situations. I have found that the longer something has to rise, the less yeast is needed to start the fermentation.

      1. You first have to acknowledge that there is THREE types of yeast, Fresh, Active dry, and Instant. They all have there purpose, "Red Star" says that instant yeasts like rapid rise, bread machine, etc. do not respond to doughs that ferment at cooler temps (overnight fermentation in cooler). I do not know why Peter Reinhart uses instant. and i cannot ever get this stuff to dissolve once added into the flour, i have never seen this work, and its so frustrating when trying to work the dough and you can see the undissolved instant yeast. so i have always liked the fresh in the bakeshop, very consistent, hydrates easily, great results. At home i am stuck with the active dry, less consistent, pain to dissolve. remember yeast dies above 120 or so use body temp water, never come in direct contact with salt and it seems to me the more sugar you add to dough the more yeast you need for the same results.
        100% fresh = 40-50% active dry = 33% instant
        this formula has worked for 10 plus years for me