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May 6, 2008 06:54 AM

Fresh yeast to instant yeast conversion

I have translated a pastry recipe from an Israeli cookbook and I don't think I should have any issues converting from grams to English measurements. However, based on the yeast to flour ratio in the recipe I am assuming they mean fresh yeast.

Since all I have are packets of SAF and I'm not about to go buy the fresh stuff, does anyone know what the conversion of grams of fresh yeast to grams (or tablespoons) of dry yeast would be, or where I could find this out?

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  1. Active dry can be used at 50% of the weight of fresh yeast, and instant dry can be used at 40% of the weight of fresh yeast.

    1 Reply
    1. 100% fresh = 40-50% active dry = 33% instant

      3 Replies
      1. re: blindrummer

        No blindrummer. WRONG!

        100% fresh = 50% active dry = 40% instant

        The only time it's at 33% is in high output operations, never for home conversion.

          1. re: Meltemi

            so I'am not wrong if your saying this conversion can be used
            personally i do not use instant yeast or rapid rising, these lack the fermentation period that give bread its quality home made taste, and for its inconsistency, difficult hydration, perishable quicker than active dry, and has preservatives???
            But i have used this formula for more than a decade changing instant recipes to active dry and instant to fresh both at home and in the shop
            Peter Rienhart uses this Instant yeast in his book, and this is his conversion
            100% fresh = 40-50% active dry = 33% instant
            ALWAYS BY WIEGHT oz and gram scales will make your home bread and sausages perfect every time!!! Everything needs tweeking, understanding how to critique and adapt is the beauty of the bakeshop!!!