Before the advent of dry yeast in the industry, our grandmothers used only fresh yeast. Therefore, even in many old recipes you can find exactly the right amount of fresh yeast. But how to replace fresh yeast with dry yeast and will this affect the final result?

Currently, two main types of yeast are produced and used to make dough:

1. Fast-acting - this is the most common and popular type, because they are convenient and easy to use. This yeast is sold in small bags and is added immediately along with the flour. Thanks to. The fact that they do not need to be pre-prepared helps reduce the time spent preparing the dough, which is why many housewives prefer to choose them.

2. The second type of yeast produced is active. In appearance they look like small round granules. This type of yeast must be soaked in water before cooking to activate it.

How is dry activated yeast different from instant yeast?

You can easily use both instant and dry yeast to make the dough. The products will ultimately turn out equally well, but both types of these yeasts have their differences both in the method of preparation and in the exposure time.

Before you start using dry yeast, it must be fully activated. This procedure will take you at least a quarter of an hour.

In this regard, working with instant yeast is much easier. Because in order to start using them, you can simply immediately mix them with flour and knead the dough.

They also differ in how much yeast is needed for preparation. The most ideal ratio in this regard is to take a couple of grams more dry yeast than quick-acting yeast.

How to activate dry yeast

• First you need to follow the recipe to measure the required amount of yeast. It should be remembered that dry yeast comes in different shapes and if you weigh them, even with the same weight they will differ in volume. Therefore, when measuring the required amount, you cannot rely on the eye.
• Heat the water in which you will soak the yeast. It should be a temperature of about 40 degrees but not cold and not hotter.
• Pour the water into a bowl and add a little sugar, allowing it to dissolve.
• Pour the prepared yeast into the water and stir thoroughly until it dissolves.
• Cover the top of the bowl with something thick to prevent sunlight from passing through.
• Let them sit for 15-20 minutes to activate.

What dry yeast can be used to make Easter cake?

To prepare Easter cake, use absolutely any type of yeast, both instant and active. At the same time, during cooking, you can easily replace one type with another according to the recipe and the cake will still turn out.

The most important thing is to activate them correctly and maintain the required amount.

Which yeast is better: fresh or dry?

Fresh yeast differs from dry yeast in its color and the presence of a peculiar smell. This yeast is absolutely natural and cannot be stored for a long time, as it begins to deteriorate. Their appearance is in the form of a briquette, which also distinguishes them from dry yeast.

If you try to compare these two types of yeast during dough preparation, the only difference will be the process of activating the yeast, since fresh yeast takes a little longer to activate.

In addition, there is an opinion that fresh compressed yeast is much healthier for the body than dry yeast because it is made from natural products.

In addition, there is a slight difference in the taste of the resulting dish. A product made from fresh yeast may taste a little like the yeast itself. This does not happen when using dry ones.

What yeast is better to bake Easter cakes with?

If you bake Easter cakes in a bread machine, then it is best to use dry yeast to prepare it. Then the dough will turn out much better and tastier.

When baking dough in the oven, you can use absolutely any yeast you like.

How to make natural yeast

Making your own natural yeast is quite easy. But this still requires a little skill, so if you didn’t succeed in doing this the first time, don’t be upset. In any case, this is an experience and with subsequent attempts you will probably do much better.

Smooth movements during manufacturing and strict adherence to the recipe are also very important. Because one awkward sudden movement can greatly affect the quality of the resulting product. So first of all, prepare to be patient.

To prepare yeast, you can use second grade flour. She's perfect for this. The resulting mass is divided into two parts: the first is used for preparing the dough and further cooking, and the second is transferred to the refrigerator for storage.

The production of yeast itself consists of the following steps:

1. To begin, take flour and water in equal quantities (100 g) and mix thoroughly so that the mass becomes homogeneous.
2. Cover the top of the mixture with gauze or a thin rag, and then place it in a warm place.
3. The next day, look at the mixture and if you notice that small bubbles have appeared on it, this indicates that you can continue the cooking process.
4. If the mass is ready to continue cooking, add the same ingredients to it again and in the same quantities as originally.
5. Stir and let it ferment again.
6. The next day you will see that the fermentation process is already more active.
7. Then pour the same amount of flour into the mass, mix and send it out again.
8. In a day you will see that the mass has increased in volume. Then you can start using it.

Ratio of dry yeast to fresh pressed yeast, table

One teaspoon of dry yeast is how much fresh yeast

When choosing proportions for replacing yeast, it is very important to first of all base it not on measurements in teaspoons, but on grams. Because different types of dry yeast yield different amounts of grams.

If we take the average figure, then in one teaspoon there will be approximately 5 grams of dry yeast, therefore in relation to fresh yeast it is approximately 20 grams.

25 grams of fresh yeast is the same as dry yeast

An important role in the calculation is played by what type of dry yeast you use. For example, you will need a little less instant yeast than active yeast.

In order to replace fresh yeast in a recipe with instant yeast for this amount, 8 grams will be enough.

If you use active yeast for replacement, then you need to take 10 grams of it

100 grams of fresh yeast is how much dry yeast

If your recipe calls for 100 grams of fresh yeast, then to calculate the required amount of dry yeast, you just need to divide this figure by 3. Thanks to this calculation, you get the figure 33 grams. This quantity is quite enough for replacement.

150 grams of fresh yeast is how much dry yeast

It is also easy to determine the amount of dry yeast to replace with fresh. When calculating, the total is 50 grams. This is exactly the amount of dry you need to use.

11 grams of dry yeast how much fresh

In order to replace 11 grams of dry yeast with fresh ones, you can also count, but only in the other direction. The resulting amount is 33 - this is the most ideal indicator of how much fresh yeast to take.

Ratio of dry instant yeast to activated dry yeast

In relation to fast-acting and active dry yeast, unfortunately, there is no one simple formula that would help quickly and easily calculate the required amount. As mentioned above, you need a little more activated yeast than dry yeast.

In this case, you can use a teaspoon to measure. For one teaspoon of activated you will need about ¾ teaspoon of fast-acting. In terms of grams, this is approximately 5-4.

Video: how many grams of yeast are in a tablespoon of dry and fresh

How many grams of dry yeast are in a teaspoon? Every housewife has faced this question, hasn’t it? What should you do if the recipe says “you will need 2 grams of dry yeast” and you don’t have a scale in your kitchen?

Or what to do if, according to the recipe, you need to add 2 tablespoons of such a component, and the housewife is very curious how many grams of this substance can fit in 1 spoon (to make sure the recipe is correct) and what kind of tablespoon the authors of the recipe had in mind - regular or with a slide?

The correct consistency of the dough, or rather the correctly calculated proportions of ingredients, determines whether the dough will be tasty and airy.

So, one teaspoon contains 3 or 5 grams of dry matter (without a slide and with a slide, respectively). There are 8 and 15 grams in one tablespoon.

If suddenly a situation arises that there is no tablespoon at hand, and in the recipe the amount of ingredients is indicated in this particular unit of measurement, the housewife can use a teaspoon - 3 heaped teaspoons can be placed in one heaped tablespoon of the product. For a clear example, it is better to use a simple table with a convenient breakdown of the scales.

Ratio of live to dry yeast and vice versa

In addition to all of the above, recipes often indicate the amount of live yeast, that is, raw. Accordingly, if in the housewife’s kitchen there is only granulated powdered yeast, a completely logical question arises - how much dry product will be required so that it can be replaced with live one, which is indicated in the recipe?

The answer is simple: 3 times less.

A simple example - the recipe says “add 6 tsp. substances for fermentation,” which means you need to add 2 tsp. dry (powdered) yeast. And vice versa, if the recipe specifies the required amount of granular substance - 2 tsp, the housewife will add 6 tsp to the dough. alive (raw).

In order not to get confused in this information - when to divide by 3 and when to multiply, you should remember some information. To convert live yeast into dry yeast, it is dried, which is quite logical. This means that excess moisture comes out during the drying process. This means that the weight is significantly reduced. That is, the powder substance will be lighter, literally and figuratively.

Educational information

Previously, during times of shortage of products on store shelves, thrifty housewives bought live yeast and dried it at home, since they have a much longer shelf life than live ones. And those same housewives derived all sorts of formulas and relationships experimentally.

This beneficial ingredient is also called a living organism that people have “domesticated” by using it in baking, brewing, winemaking and dairy products. It perfectly helps with anemia and a low-calorie diet, problem skin, diseases of the stomach and intestines.

And additional information on the topic is in the next video.

Yeast is used in various proportions in recipes and quite often the values ​​in grams are difficult to measure without scales, so let’s look at how you can measure dry and fresh yeast in grams using a tablespoon and a teaspoon, and find out how much yeast fits in spoons.

Replace live yeast with dry yeast and vice versa

It is not necessary to use a certain type of yeast in every recipe; they can be easily replaced, depending on what you have on hand, or which one is more convenient for you to buy and use. You won’t notice much difference in the finished product whether fresh compressed yeast or dry granules were used, so let’s look at the proportion and how to transfer yeast:

1 part dry yeast = 3 times more live yeast

For example, if a recipe requires the use of 15 grams of live yeast, then you can use 5 grams of dry granulated yeast instead, or vice versa, if you need 10 grams of dry granulated yeast, then you can use 30 grams of live yeast.

How to measure dry yeast in spoons

How many grams of dry yeast are in a tablespoon?

There are 12 grams of dry yeast in a heaped tablespoon.

1 heaped tablespoon contains 10 grams of dry yeast

How much dry yeast is in a teaspoon?

1 teaspoon contains 4 heaped grams of dry yeast

One teaspoon with a small mound contains 3 grams of dry yeast

Note: knowing how to measure dry yeast in spoons, you will be able to prepare your favorite baked goods and dough much faster, without wasting time weighing the yeast on a scale for a long time.

How to measure fresh (live, pressed) yeast with a spoon

How many grams of yeast are in a tablespoon?

1 level tablespoon contains 20 grams of live yeast

How much yeast in a teaspoon

7 grams of fresh pressed yeast in a level teaspoon

Important: for the accuracy of calculations, pressed live yeast is measured with spoons without a heap, since each heap can turn out to be of different sizes and weights.

How to measure dry yeast with spoons without scales

• How to measure 100 grams of dry yeast with spoons? 100 g of dry yeast = 10 tablespoons with a small mound.
• How to measure 50 grams of dry yeast with spoons? 50 g dry yeast = 5 tablespoons of dry yeast with a small mound.
• How to measure 40 grams of dry yeast with spoons? 40 g dry yeast = 4 heaped tablespoons.
• How to measure 30 grams of dry yeast with spoons? 30 g dry yeast = 3 heaped tablespoons.
• How to measure 25 grams of dry yeast with spoons? 25 g dry yeast = 2 heaped tablespoons.
• How to weigh 20 grams of dry yeast with spoons without scales? 20 g dry yeast = 2 tablespoons with a small mound.
• How to measure 15 grams of dry yeast with spoons? 15 g dry yeast = 1 heaped tablespoon + 1 heaped teaspoon.
• How to measure 12 grams of dry yeast with spoons? 12 g dry yeast = 1 heaped tablespoon of dry yeast = 3 heaped teaspoons of dry yeast.
• How to measure 11 grams of dry yeast with spoons? 11 g dry yeast = approximately 1 medium-sized tablespoon of dry yeast.
• How to measure 10 grams of dry yeast with spoons? 10 g dry yeast = 1 tablespoon of dry yeast granules with a mound.
• How to measure 8 grams of dry yeast with spoons? 8 g dry yeast = 2 heaped teaspoons granulated dry yeast.
• How to measure 7 grams of dry yeast with spoons? 7 g dry yeast = 1 heaped teaspoon + 1 small mounded teaspoon.
• How to measure 5 grams of dry yeast with spoons? 5 g dry yeast = 1 teaspoon of dry yeast with a hill + 1 teaspoon without a hill (without a hill).
• How to measure 4 grams of dry yeast with spoons? 4 g dry yeast = 1 heaped teaspoon of dry yeast.
• How to measure 3 grams of dry yeast with spoons? 3 g dry yeast = 1 heaped teaspoon of dry yeast.
• How to measure 2 grams of dry yeast with spoons? 2 g dry yeast = 1 level teaspoon of dry yeast (no mound).

As you can see, anyone can weigh dry yeast without scales using ordinary spoons, simply using the table (list) above, which already calculates how many spoons of dry yeast are equivalent to the required mass. If you do not find the required mass in the list, you can quickly calculate it, knowing how many grams of dry yeast are in a teaspoon and a tablespoon.

In conclusion to the article, it can be noted that you can measure the mass of yeast in grams with ordinary spoons at home (if you do not have accurate electronic scales), and in recipes you can easily replace live yeast with dry yeast, and vice versa, using the usual proportion. We leave our reviews and tips on how to measure yeast in grams without scales at home in the comments to the article and share it on social networks if it was useful to you.

Measuring dry yeast

How to measure approximately 1/4, 1/8 teaspoon of dry yeast

How to measure yeast using a medical syringe.

The ratio of dry and fresh yeast.

Beginning bakers, inspired by their first successes and ready to move on and bake bread according to GOST standards, will certainly have a problem with how to measure out a small amount of yeast, at least approximately.

A small amount is when the recipe specifies, for example, 1.42 grams, 0.8 grams or 1/4, 1/8 teaspoon. Many people are interested in how to do this approximately?

You can measure accurately if you buy high-precision electronic scales with increments of 0.01 grams or .

However, not every novice baker is sure that his bread will last for a long time. We're running out of time. Therefore, we are in no hurry to buy high-precision scales, measuring spoons and measuring utensils for small volumes.

If you really want to try baking bread right now, but the recipe calls for a quarter or an eighth of a teaspoon of yeast, there is a completely decent way.

You can fit a 5 ml medical syringe under a measuring spoon. It’s simple: take the plunger out of the syringe (see photo above) and hold it by the needle in the case. Here is a 5 ml measuring spoon with a 0.2 ml scale.

Cut off a corner of the bag of yeast and carefully pour in the required amount of ml. According to the rules for any measuring utensils, we do not shake out the yeast.

If you need half a teaspoon, add 2.5 ml,

for a quarter – 1.25 ml,

for the eighth part - 0.625 ml.

Naturally, we cannot measure hundredths, tenths – approximately. Well, these are minor things.

With recipes where yeast is specified in fractions of a teaspoon, this method is quite suitable.

Another thing, if the recipe indicates the amount of yeast in grams.

Then you will have to determine how many grams of yeast are in 1 ml.

You can believe the data from the Internet that there are 4 or 3 grams of dry yeast in a teaspoon.

Unfortunately, the data is different. You can determine it yourself for specific yeast. I tried the Saf-Moment bag several times with a syringe, without shaking it.

On average, I got 17.5 ml per bag.

So, there are 11 grams of yeast in a bag, 0.63 grams of yeast in 1 ml,

then in 5 ml there are 3.15 grams, i.e. in a teaspoon containing 5 ml, you get about 3 grams of Saf-Moment fast-acting yeast.

By the way, one division of a syringe 0.2 ml = 0.125 grams, but these are subtleties.

Let's determine how many ml the weight we need corresponds to.

Divide the required weight of yeast in grams by the weight of one milliliter in grams.

For example, we need to measure 1 gram of Saf-Moment yeast

1: 0.63 = 1.6 ml

If the desired weight is 1.47 grams

1.47: 0.63 = 2.33 ml

To my surprise, according to my measurements active yeast "Saf-Levur" in a teaspoon (5 ml) - 5 grams of yeast. But it is very convenient, 1 ml = 1 g.

Perhaps my package is open and the yeast has dried out and decreased in volume?

Everyone can try on themselves:

Place on a paper towel to prevent the yeast from spreading.

Discard the container.

Measure, say, 5 ml of yeast onto a napkin with a syringe.

I think that the scales will show 20 grams, which means then everything is correct, 5 ml contains 5 grams of Saf-Levur yeast.

Oddly enough, home bakers today cannot do without arithmetic.

For example, to convert the amount of pressed (wet, fresh) yeast into dry or vice versa, there is a popular proportion:

Dry active to pressed – 1: 3

Dry fast-acting to pressed – 1: 3.5

However, there are other numbers on the network: 4: 1 and 2.5: 1

How to find out where the truth is?

To be sure that the ratio is correct, you should first look at what is written on the packaging. Not always, but often this is reported there.

On the package of Dr. Oetker instant yeast it says: 7 grams of dry yeast is equivalent to 25 grams of fresh yeast, i.e. 1:3.5.

If there is no data on the packaging, you can go to the manufacturer’s website and read about the ratio of dry yeast to fresh in questions and answers or on the forum.

For example, on the website of the Saf-Neva company they report that the replacement ratio of pressed yeast of the Record Red brand with dry yeast, for example, Nevada, Saf-Instant Red, is 3: 1, i.e. 3 kg of pressed is equal 1 kg dry yeast.

By the way, the Saf-Neva website has a very good forum. There, an experienced technologist-consultant answers questions about bread. You can ask a question, you can read a lot of interesting things.

Another tip on measuring cups: it’s worth buying a small 100 ml glass with a 10 ml scale, it will be useful to know exactly the amount of liquid in the dough. For bread recipes, 10-20 ml of liquid makes a difference.

© Taisiya Fevronina, 2015

Yeast is widely used in cooking. In order for them to give the desired result, you need to know how to select them correctly, store them and check for freshness, and it is also important to be able to determine the correct ratio of dry and fresh yeast.

For different dishes there is a different type of yeast. For pies and muffins, fresh or dry ones are most often used; for making mash and moonshine, pressed ones are used. Fast-acting granules are very convenient when there is no time to wait for the dough to rise.

• Dry. They are prepared by evaporating the liquid (the moisture content of dry yeast is no more than 8%). They are mainly produced in granular form of different diameters and types;
• Fresh. They are popularly called “raw”. The humidity concentration in them is 70%. They are usually produced in the form of a compressed rectangular piece (from 100 g to 1 kg). Their color can range from light to dark cream. Their scope is wide - baking, mash, moonshine, and so on;
• Granular. They are manufactured using the method of evaporating liquid (they contain up to 66% liquid). Available in the form of small light granules;
• Instant (fast-acting). Available in the form of small long granules. The peculiarity of this type is that when used in baking, they do not give it a yeasty smell or aroma. That's why they are so popular. Mainly used for baking;
• Beer houses. Rarely used for baking, and if used, they are diluted half fresh. In their pure form, they give baked goods a strong yeasty smell and do not rise well. Brewer's yeast is mainly distributed as a dietary supplement to food.

The ratio of dry and fresh yeast in different cases

Yeast for baking can be correlated according to the following proportion - 1:3, that is, 3 g of fresh (raw) can be replaced with 1 g of dry (1 tsp contains 3.5 g of dry).

The most accurate ratio for mash is 1:6 - 100 g of dry can replace 600 g of raw.

To prepare moonshine, you can use both dry and raw yeast. 500 g of fresh can be confidently replaced with 80-100 g of dry. The proportions are close in value to 1:5.

As a result, the exact amount in grams of fresh (pressed) will come out.

50 g of raw yeast is equal to 1 packet of dry yeast.

Proportions for replacing dry with fresh:

• 1 tbsp. l. dry equal to 25 g pressed;
• 2 tbsp. l. dry equal to 50 g fresh;
• 3 tbsp. l. = 75 g.

We suggest watching a video on how to choose the optimal amount of dry yeast for mash:

If you need to quickly determine the amount of yeast, for example, according to a recipe, having only a teaspoon on hand, the following table will help:

A good fresh product should have a specific yeasty smell. The sour milky smell is the main sign of the freshness of this product.

If a piece smells musty, it means that this yeast has been lying around for a long time and perhaps the process of spoilage or rotting has already begun. In this case, they will not only bring no benefit, but can also cause harm to the human body.

A good fresh yeast block should have a natural creamy color.

The color of the entire bar must be uniform, without dark spots or signs of damage.

The white top layer of a piece is a sign that it has been lying around for a long time. But this is not a sign of damage.

It is enough to cut off the top layer and it can be used for its intended purpose.

First of all, the consistency of a quality product should be uniform and tightly compressed. There should be no voids or clearly defined layers on the cut.

The piece should crumble easily in your hands without sticking to your fingers. The yeast should break up into small pieces, not spread.

If they become sticky, then they can no longer be saved - just throw them away. It is also unacceptable for a dark layer to appear on the block.

If the white coating can be cut off and the rest used, then the piece with a dark coating can only be thrown away.

How to properly store compressed yeast:

1. In order to preserve the properties of pressed yeast for a long time, they must be crushed into very small pieces and mixed with a small amount of flour. Grind everything. Place on a paper towel to allow all moisture to evaporate. Leave for 1-2 hours. Pour the resulting mass into a glass jar and place in a cool, dark place. This way they can stay fresh for 20-30 days;
2. Leftovers can be saved in the following way. Place the remaining piece in a glass jar. Pour in sunflower oil so that it completely covers the piece. Close the jar tightly and put it in the refrigerator on the bottom shelf. When needed, remove the block from the jar and you can use it for its intended purpose;
3. The optimal temperature for storing fresh yeast is from 0° to 4°C. At such temperature conditions they can remain suitable for 2 weeks.

And in this article you will learn everything about cooking pies in the oven. The best recipes from our grandmothers have been collected for you.

How to properly store dry yeast:

1. Dry shelf life is from 6 to 12 months in a closed bag. In this case, the temperature should not exceed 15°C;
2. Once opened, the package can be stored for up to 1 month. To do this, you need to place it in a glass container and close it tightly with a lid so that air does not enter it;
3. The opened bag can be wrapped and sealed with tape. If this is done immediately after opening, it can be stored in this state for up to 4 months.

How to test a raw product for rising at home

After purchasing or storing yeast, it must be checked for rising.

It doesn’t matter what they will be used for (baking or mash), they need to be checked in any case.

To check, you need to take a small piece (5-10 g), crumble it into small pieces and put it in a glass. Pour in about 20-30 ml of warm water (30°-35°). Stir and leave for 15-20 minutes.

A good product should enter the fermentation process during this time. Foam should form on the surface.

The thicker and higher the foam, the fresher the yeast. If no signs of fermentation appear, then they cannot be used, they will be of no use.

Dry yeast can be tested in the same way.

Pressed yeast takes a very long time to leave the freezer - sometimes it has to sit all day. You should never try to defrost them using a microwave or oven. They should come off only at room temperature.

If you don’t have time to wait, you can do the following. Break off the desired piece from the frozen block. Use a knife or fork to crumble it.

Place in a glass and add 30 ml of water (35°C). Stir until all the crumbs are dissolved. Leave for 15 minutes to check for fermentation.

In order for it to give the desired result, you don’t need to put in a lot of effort. All that is required is to choose them correctly and accurately calculate the proportions and ratio of dry to fresh yeast and vice versa.