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5/6 of a teaspoon?!?!

Okay people, how do I measure this using a standard set of measuring spoons??? thx!

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  1. oh, jeebus. you don't! that's roughly a teaspoon. what cookbook is that? throw it away, lol.

    1 Reply
    1. re: hotoynoodle


      What you get sometimes with recipe scaling programs is funny.
      I've seen 1/12th cup
      1/16 tablespoon
      .01 gallon

    2. That's peeling the onion mighty thin, so to speak. Without knowing what you're measuring and what you're using it in, I'd suggest you just use a teaspoon of the stuff.

      1. What are you making? Is it important to be that exact? It is "almost" a teaspoon.

            1. It's the YEAST in a bread recipe of all things!!! 1/2 t salt and 5/6 t yeast. Ugh!! Thanks much all!! Wish me luck!

              6 Replies
              1. re: eenie1

                peeps made bread long before there were measuring spoons. you'll be fine.

                1. re: hotoynoodle

                  LOLOL hotoynoodle!!! I hope so. These loaves are part of three office gifts and a gift for my neighbor!!!

                2. re: eenie1

                  I wonder if the recipe author poured packet of instant yeast into a measuring spoon, and found that it didn't quit fill it.

                  It does sound like the author is trying to be more precise than his tools or recipes needs. They often appear when people convert from weight to volume (or vv) for to/from metric.

                  1. re: paulj

                    the recipe author/editor is a dunce. it's stuff like this that makes people think cooking is "too hard".

                    1. re: paulj

                      Yes, but...
                      If the author was trying to be precise, he would have weighed the ingredients. I'm wondering if he weighed the rest of the ingredients; for instance, what amount did the author call for in salt.

                      Yikes, don't tell me the name of this book :-)) Or, maybe I 'should' ask.

                    2. re: eenie1

                      I wonder if it was a conversion from weight like paulj said. Of all things in a bread recipe, yeast is where I'm least accurate. A little less just means a longer rise time, and there are so many other factors in rise time anyway.

                    3. I agree specifying that sort of precision is ridiculous, but here is one way to approximate it if you really want to. My set has both a 1 and a 1/2 tsp measure. Fill the 1 tsp with yeast, then skim off some of that with the 1/2 tsp measure until the latter is about 1/3 full. About 5/6 tsp will be left in the 1 tsp measure.

                      1. Funny! You say it's a yeast measurement? It cannot possibly matter. Use a teaspoon.

                        Yeast itself varies in potency more than that difference, whether by by volume or weight. The important thing in bread is to get the right rise and fermentation times, and the windows are usually pretty generous.

                        1 Reply
                        1. re: Bada Bing

                          Agree. Also yeast grows and multiples, so it is not the same as baking soda or baking powder. Even if it is baking soda and powder, it makes very little difference between 1 teaspoon vs 5/6 teaspoon.