How to measure dry yeast without scales. Ratio of dry and fresh yeast

Translation of weights and measures, if you cook often and like to try new recipes, this is a relevant question for you. In the article below, NameWoman will tell you how many grams of dry yeast are in a teaspoon and a tablespoon, how to correctly replace live yeast with dry yeast, and what are their main differences.

How much dry yeast is in a teaspoon? How much dry yeast is in a tablespoon?

One teaspoon contains 3-4 grams of dry yeast . A tablespoon of dry yeast contains three times more - 9-12 grams.

If you often make baked goods using yeast, then you may find it useful to have a set of measuring spoons, including a teaspoon, a tablespoon, a half teaspoon and a half tablespoon. They have a convenient rounded “container” shape and a smooth edge, which allows you to measure the product as accurately as possible “without a slide”. You can also find special precision spoon scales on sale; they are very convenient to use for determining the weight of yeast and spices.

How much dry yeast is needed per kilogram of flour?

Per kilogram of flour you need from 5 to 10 grams of dry yeast (1-2 teaspoons) . Basic recommendation: dry yeast should make up 1-1.5% of the total flour, this is the formula that allows you to prepare bread with a fermentation/rising time of about three hours.

The exact amount is determined by the specific recipe, since the dosage depends not only on the amount of flour (and type of flour; for whole grain or a combination of wheat and rye flour, more yeast is needed than for regular wheat flour) and liquid, but also on the amount of fat used and additional ingredients, as well as cooking technology. For example, cinnamon and garlic reduce the activity of yeast, and to prepare bread in a bread machine in the “quick baking” (or “quick”) mode, you always use a little more yeast.

If the recipe calls for live yeast, how much dry yeast should I use?

1 gram dry yeast = 3 grams live yeast , i.e. the ratio of dry and live yeast is approximately 1 to 3. Accordingly, if the recipe specifies live yeast, then you need to take 3 times less dry yeast. If the recipe specifies 1 teaspoon of dry yeast, then you need to take 10 grams of fresh yeast.

50 grams of live yeast (most often sold in packs of 25, 50 or 100 grams) is approximately equal in effect to 17 grams of dry yeast.

11 grams of dry yeast (the volume of the product in small “saf-moment” bags) is 33 grams of fresh yeast.

Which yeast is better: dry or live?

It is quite difficult to answer this question unequivocally. Each housewife develops her own vision in the process of gaining culinary experience. Most are convinced that with fresh yeast, baking turns out more natural and correct. However, in NameWoman’s opinion, it is not possible to determine from the finished product exactly what yeast was used in baking. However, to make it easier for you to decide which yeast is better - dry or live - for you and the recipe you have chosen, we will present several main differences and nuances in handling these products:

1. Dry yeast in the store can be found next to flour or next to spices. Look for fresh yeast in the dairy department and take it only from the refrigerator. At room temperature, compressed yeast can be stored for no more than a day! Fresh yeast can perhaps be considered a rarer commodity.

Carefully evaluate a piece of fresh yeast before using it. Even if we ignore the issue of harmfulness, a spoiled product will at least work worse, and it can give the baked goods a very specific smell. The corners of a cube of fresh pressed yeast should not differ in consistency and color from the main part. Weathered parts indicate staleness or poor storage. Do not use fresh yeast that smells sweet or unpleasant. Remember that good yeast has a fairly dense consistency; it crumbles, but does not spread.

2. Pressed live yeast is stored worse than dry yeast. It is better to store the former for no more than a week (pay attention to the instructions on the package) and only in the refrigerator, but the shelf life of the latter under normal room conditions reaches a year, or even two. However, after opening the package, due to contact with air and high humidity, dry yeast may lose its activity and become “weaker.” Use special clips to close packs or jars with hermetically sealed lids; store yeast in a dry, dark place, away from heat sources.

So, how to measure the right amount of yeast. Very, very simple.
END

I'll show you with a practical example.

Tonight I will bake a loaf from the list I remembered at the beginning of the week. More precisely, two loaves, but different. But the recipe for the dough in both cases is the same, as is the flour - 1c. Therefore, the dough will be common for them, and then I will simply divide it according to the weight of the future bread.
For the dough, according to calculations, I need 1.75 g. instant yeast. A 1.75 gr.- How much is this? Half a teaspoon? Tea spoon? Pinch? Two, three, ten pinches? How to measure accurately?

We will need: scales, in increments of 1 g. (IKEA - 600 rubles), a medical syringe without a needle (in the photo there are 5 cubes, I couldn’t find a large one quickly) ideally 20 cubes, any container/jar - it doesn’t matter, 100 milliliters and a teaspoon, or even better - a measuring spoon .

Nota Bene: Electronic scales are a must for bakers! I can't imagine working with dough without accurately weighing the ingredients. Therefore, if you don’t have scales, and the question that we are trying to clarify here concerns you, you don’t have to read any further, but get dressed and go get the scales. Scales are necessary - it's the law!

I use this yogurt jar to store starters. It weighs 8 grams. I have another one just like it, it weighs 9 grams and I marked it so as not to confuse it. Yes, I'm crazy.

Now you need to determine how much yeast fits in a teaspoon/measuring spoon. I advise you to find such a spoon, fortunately there are a dime a dozen of them right now in all sorts of Auchans/Ikeas, and store it in some drawer, and use only it. For example, I have a spoon from my bread machine in the drawer where the packaged yeast is stored. It is always there, I don’t have to look for it, I put it in its place automatically. So, let's find out how much yeast fits in a spoon.

We measure exactly a spoonful and pour it into the same jar that we weighed before.

Reset the scales and place the container with yeast.

11 gr. Pour in the yeast, pour in, repeat the procedure. Exactly: 1 measuring teaspoon of HP Kenwood contains exactly 3 grams of yeast. Not two, not four, but three.

That is, we found out this fact, remembered it, and in the future we will not need to perform all the manipulations described above.

Now we come to the essence of the method.

We take another jar, put it on the scale, reset it to zero (the jar also weighs something, right?) and pour 10 times more water into it, by weight, than the yeast in the spoon, taking into account the weight of the yeast itself. In my case - 27 gr. We weigh it out accurately and are surprised that, judging by the measuring line on the Avent bottle (Philips’s guide!), ours is 27 grams. water takes up a volume of almost 40 ml! This is further proof of the need for accurate scales in the kitchen.

Pour our 3 grams of yeast onto the surface of the water.

Leave it alone for 5-7-10 minutes so that the yeast disperses in volume. Shake, twist, chat No need, otherwise the yeast will stick together into a lump.

After a certain time, when all the yeast from the surface of the water sinks to the bottom, you can gently shake the jar. What did we get? Suspension. Yeast solution. 30 grams of solution containing 3 grams of yeast.

Now we calculate how much of this solution needs to be taken to add 1.75 grams of yeast to the dough.
Let's make a proportion:

3 ------ 30
1.75 ----X
X=1.75*30/3=17.5

the proportion is needed if you dilute the yeast with 10 times the amount of water, or, for example, 4 or 6 times. And so, we stupidly multiply 1.75 by 10 and get the same 17.5 grams.
This amount can be easily collected with a 20 cc syringe. Deviations from the ideal here will be so insignificant that they should not be taken into account. I sowed my large syringe, I had to do it in several (3.5) passes
do.

We dilute our yeast solution with the required amount of water according to the recipe, minus the weight of the solution, and you’re done.

Add flour and set the dough.

If we need 0.1 grams of yeast for a recipe, then it will be 1 cube = 1 ml = 1 g. yeast solution.
Using a syringe is more convenient than pouring the solution on a scale. +/- 0.1% will not make a difference if the recipe calls for 0.25 g. instant yeast, it will not be criminal if you take 0.23 or 0.27 grams.

By the way, in my course on working with yeast dough we would definitely consider this method. As well as the breeding, storage and use of sourdough. But you didn’t want to, the group didn’t gather and I gave up on the matter.

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:

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;
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;
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:

Dry shelf life is from 6 to 12 months in a closed bag. In this case, the temperature should not exceed 15°C;
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;
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.

Everything about yeast - a note for housewives

Yeast is a unicellular microorganism of natural origin. They help produce wine and beer; without yeast, bread and pastries are unthinkable. They are the ones who loosen the dough, making the finished product porous and tasty. In dough, yeast enzymes cause alcoholic fermentation. Carbon dioxide formed as a result of alcoholic fermentation loosens the dough and gives it a porous structure. . Yeast is a living microorganism (fungus) that, under favorable conditions, actively reproduces and multiplies. During its life, yeast “eats” sugar and turns it into alcohol and carbon dioxide, which, in turn, give the dough a loose, bubbly texture and characteristic sourness. It is important to remember that yeast are living organisms, albeit small ones. Therefore, you cannot scald with boiling water (yeast cannot withstand temperatures above 45 - 50°C) or freeze them repeatedly - they will die.

Today, the food industry produces three types of yeast - fresh (pressed), dry active and dry fast-acting (instant).

Pressed yeast.

They are compressed fresh yeast. Pressed yeast should have a light color with a yellowish or grayish tint. The yeast should not have a moldy coating of white or other color, as well as various stripes and dark spots on the surface. The smell of yeast should be characteristic, slightly reminiscent of fruit. Before use, they should be dissolved in warm liquid. Calorie content per 100 grams: 109 (kcal) - for pressed yeast.

Dried yeast comes in the form of granules, noodles, nibbles, powder, or a mixture of these forms. The color of these “formations” is light yellow or light brown. . Dry yeast is divided into two types: active and instant (fast-acting). They differ in drying modes and, most importantly for the consumer, in the method of application.

Dry active yeast.

In the form of round granules. To bring dry active yeast into combat readiness (“wake up”), it must be diluted before use, that is, dissolved in water. Before use, dry active yeast must be activated, that is, dissolved in a warm liquid, allowed to stand for some time to soften and stir;

Dry fast-acting (instant, from English Instant- immediate) yeast.

In the form of cylindrical granules. They do not require preliminary activation, they are immediately added to the flour; Instant yeast is mixed with flour without prior dilution with water, which speeds up the kneading process. So to say “Always ready!”

Dry yeast for faster baking with increased lifting force - English. Rapid-rise yeast. - another type of dry yeast.

Dry yeast is produced with all kinds of additives, thanks to which the finished product acquires increased volume, a golden crust color and an appetizing appearance, and holds its shape well. Some dry yeast is intended for dough with a low sugar and butter content, and some dry yeast, on the contrary, is used for dough with an increased sugar and butter content, that is, for a richer dough. Some dry yeast contains special enzymes that speed up the formation of a smooth, even surface of the dough.

Dry yeast from different manufacturers initially has different lifting force, that is, to increase the volume of dough, for example, by 1.5 times, some manufacturers' yeast will cope with such an increase in 30 minutes, and from other manufacturers it will take 1.5 hours. Shelf life of dry yeast also reduces the lifting power of the yeast. On average, the lifting power of dry yeast deteriorates by 5% monthly when storing yeast in a dry room at a temperature not exceeding 15 degrees compared to the initial lifting power of the yeast on the day it was produced. All types of yeast rise less well in a cool room than in a warm room. Yeast packets that look identical have different weights (7g, 10g, 11g, 12g) and most importantly are designed for different amounts of flour. Most manufacturers write that 1 bag is designed for 1 kg of flour. But there are exceptions: a packet of Dr.Oetker dry yeast is designed for 500g of flour. That is, for 1 kg of flour you will need 2 bags of yeast of this brand.

Yeast weight measures:

Dry and fresh yeast are completely interchangeable. Dry yeast from different manufacturers, if you read the instructions on the packages, corresponds to different amounts of fresh yeast. For example, 10g of fast-acting French SAF-MOMENT corresponds to 55g of pressed yeast; 10 g of German dry yeast Dr. Oetker corresponds to 30 g of fresh yeast. But there is still a general rule that will allow you to calculate the ratio of dry and compressed yeast, since it is pressed yeast that is indicated in culinary recipes.

Calculation of the compliance of dry and compressed yeast:

Quantity of active dry = 40% of the quantity of fresh pressed, i.e.

number of active dry = (number of fresh pressed) divided by 2.5

Quantity of fast-acting (instant) = 33% of the quantity of fresh pressed ones, i.e.

number of fast-acting (instant) = (number of fresh pressed) divided by 3

Number of active dry ones = 120% of the number of fast-acting (instant), i.e.

number of active dry = (number of fast-acting (instant))×1.2

Quantity of fast-acting (instant) = 80% of the quantity of active dry ones, i.e.

number of fast-acting (instant) = (number of active dry) divided by 1.2

With all the variety of different types of yeast available on the market today, the most used for making homemade pie dough is still pressed baker’s yeast, manufactured industrially and packaged in packs weighing from 100 g to 1 kg. The consumption of just such yeast is given in the dough recipes.

When purchasing yeast, you must definitely pay attention to the expiration date of the yeast, and secondly, its type - active dry or instant. If the dry ones are active, then they are not dissolved in liquid, but poured onto the surface and allowed to stand for about 10 minutes just to check that they are active. If the yeast is instant, then it is mixed immediately with the dry ingredients (you just need to be sure of their freshness). If the yeast is “momentary”, then the dough does not need to be kneaded, and immediately after the first approach the products should be formed. On the second approach, after kneading, the yeast “moment” may no longer have enough lifting force. Pressed yeast, even very fresh ones, must be checked for germination. To do this, they need to be diluted in 0.5 cups of warm (but not hot!) milk or water, add 1 teaspoon of sugar and stir with 1-2 teaspoons of flour. Let stand for 10-15 minutes: if a foam cap appears above the yeast, then it can be safely used to prepare dough. You can add a little sugar to the pressed yeast and grind it, then the yeast will react with the sugar and become liquid, and then it will be easier to stir it in milk or water.

Store yeast:

Cut a large piece of pressed yeast into cubes, wrap each one in plastic wrap and place in the freezer. In this way, compressed yeast can be stored for up to six months without deteriorating in its lifting power.

Making yeast

Homemade raisin yeast.

Take 100-200 grams of raisins, wash with warm water, place in a bottle with a wide neck, fill with warm water, add a little sugar, tie 4 layers of gauze on top and place in a warm place. On the 4-5th day, fermentation will begin, and you can put the dough. It should be fragrant and non-sour.

Yeast from dry hops.

Pour hot water (1 to 2) over the hops and boil in a saucepan. If the hops float, they are drowned in water with a spoon. When the water has evaporated so much that the broth remains half the original amount, it is decanted. Dissolve sugar in the cooled warm broth (1 tablespoon per 1 glass of broth), mix with flour (0.5 cups of flour per 1 glass of broth). Then the yeast is placed in a warm place for 2 days to ferment. The finished yeast is bottled, sealed and stored in a cool place. To prepare 2-3 kg of bread you need 0.5 cups of yeast.

Yeast from fresh hops.

Place fresh hops tightly in a saucepan, fill it with hot water and cook for about 1 hour, covering with a lid. Cool the broth a little and add salt, granulated sugar and 2 half cups of wheat flour. Knead the mass until smooth, put it in a warm place for 36 hours, then wipe a couple of peeled boiled potatoes, mix it with yeast and again let it ferment in the warmth for a day. The finished yeast is poured into bottles and tightly capped. Yeast consumption - 1/4 cup per kilogram of flour.

Malt yeast.

Malt is bread grain sprouted in heat and moisture, dried and coarsely ground. Take 1 cup of flour and 1/2 cup of granulated sugar, dilute it in 5 cups of water, add 3 cups of malt and cook for about 1 hour. Cool, pour the still warm solution into bottles, cover loosely with corks and place in a warm place for a day, and then in the cold. The consumption of this yeast for making bread is the same as yeast from dry hops.

Louis Pasteur began taming yeast by describing clusters of yeast as colonies of single-celled organisms. They learned to grow them later and today, in addition to loosening dough, yeast is used in the vitamin industry as a raw material for the production of vitamins B and D, in the medical industry for the production of a number of drugs and enzymes, and in the microbiological industry for the preparation of nutrient media.

It doesn't take long to become a good housewife. In any new business there is a period of trial and error, and experience and knowledge help to overcome it. Since accurate meters are not always at hand, let’s try to figure out how information about how many grams of yeast are in a teaspoon can help us.

Let’s immediately determine the answer to the main question - how many grams of yeast are in 1 teaspoon. It contains 5 g, but with the condition that the spoon is filled to the brim with a heap. When filling hastily, that is, without a tubercle, 3 grams will fit in it. Now, knowing such important information, let’s consider situations when it becomes necessary to measure this product mainly in teaspoons.

Why was such a small container chosen as a measurement, and not a mug or cup, and in general, what is yeast and why do housewives need it? People tend to eat delicious food, of course, if we are not on a therapeutic diet or starving ourselves in pursuit of a slim figure.

An integral part of delicacies at all times has been baked goods - buns, pies, pies, Easter cakes and much more. So, all of the above and even more that are not listed would be impossible to prepare in the absence of yeast. These are single-celled fungi that humans use in such areas of their activities as:

bakery;
winemaking;
brewing;
making kvass;
alcohol production;
medicine;
research.

In addition to the above, yeast is also used as a food and feed additive. Of the above list, ordinary housewives are, of course, most interested in bread baking. Making yeast dough is necessary in many recipes for all kinds of delicacies.

To fulfill the culinary fantasies of those who love to cook with their own hands, the modern food industry sells not only pressed fresh yeast, but also dry active or instant yeast. This is a granular product that, in the first case, requires activation before use by placing it in warm water, keeping it in it and stirring, and in the second, direct addition to flour.

Particularly interesting are instant yeast with an enhanced lifting effect. Due to their size, these small granules quickly dissolve in the dough. It is this kind of yeast that requires the ability to accurately measure in the process of preparing delicacies.

The use of a teaspoon as a measuring device is determined by the fairly small amount of yeast required to make dough for a standard batch of the same buns, donuts, fried or baked pies, pizza, and so on.

Of course, if you need to feed a whole horde of hungry people, then you won’t be able to get away with just teaspoons, but at home this happens extremely rarely and is quite impractical. Let's look at a table illustrating how many grams of yeast will fit in certain containers, including a teaspoon.

It should be taken into account that modern teaspoons vary in configuration and depth. Our calculations use a standard cutlery for eating jam or stirring sugar in tea, the volume of which is 5 ml. In addition, you also need to remember about the fullness of the measure - with or without a slide.

So, let's solve a few easy problems:

Question: 10 grams of yeast is how many teaspoons? Answer: two heaped teaspoons.
Question: 6 grams of yeast is how many teaspoons? Answer: two teaspoons with filling without a lump.

Particular attention should be paid to the filling of the measure. It has a direct impact on the exact weight of the required ingredient, which, as well as the quality of the product, in turn, determines the final result.

Yeast is a tricky substance, and by shifting it or putting in insufficient quantities, we risk irreversibly spoiling the dough, and, accordingly, the culinary masterpiece itself, which because of this will no longer actually be a masterpiece.

Alternative weighing

Let's look at several alternative measurement options that can come to the rescue. The manufacturer packages dry yeast and always indicates its weight on the packaging. By measuring the entire volume of the bag with teaspoons, we can determine the weight of the product in one. To do this, we use a simple arithmetic operation to find the ratio.

The dividend will be the value indicated on the bag, and the divisor will be the number of spoons obtained as a result of measurements. Strict adherence to the fullness of the measure will help reduce the error. Naturally, for the experiment it is necessary to choose the smallest one from the line of bags of different weights provided by the manufacturer to the retail chain. It is also worth noting that the use of electronic scales will help with measuring the required amount of yeast in grams according to the recipe.

Types of yeast

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:

Table of proportions

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:

How to determine freshness

By smell

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

By color

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.

By consistency

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.

Darkening means that the yeast was not stored correctly and has lost all its beneficial properties.

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

Long-term storage rules

How to properly store compressed yeast:

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;
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;
The optimal temperature for storing fresh yeast is from 0° to 4°C. At such temperature conditions they can remain suitable for 2 weeks.

Yeast is most often used for baking various delicacies. Pancakes are always held in high esteem!

And in 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:

Dry shelf life is from 6 to 12 months in a closed bag. In this case, the temperature should not exceed 15°C;
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;
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.

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.

It is worth remembering that all yeast spoils at temperatures above 30°C, so they must be stored correctly.

When preparing baked goods, the question always arises of how much and what kind of yeast is best to put in it and how much dry yeast to replace fresh pressed yeast if this is not indicated in the recipe.

Fresh yeast - how to tell if it's good?

Fresh yeast is very flexible, but does not stick and does not get stuck on your fingers. And they are pinched off in layers, like good homemade cottage cheese. Only in cottage cheese these layers are large, while in yeast they are small. When breaking, pieces of yeast “squeak” on your fingers.
The color is gray, with streaks of different tones, and the more yellowish-brownish the shade, the more stale the yeast.
Be sure to pay attention to the corners of the piece; they should be absolutely exactly the same as the bulk of the entire “cube” of yeast. If they are weathered, they are also stale.
And the smell of very fresh, unstagnant yeast cannot be confused with anything else.
It smells “spicy” and “bready”. When there is a sweetness in the smell, or it simply smells unpleasant, it is better not to take these.

Fresh (pressed) and dry yeast are interchangeable.

In short, 1 g of dry yeast is equivalent in weight to 3 g of live pressed yeast. That is, if your recipe specifies 30 grams of fresh compressed yeast, you can replace it with 10 grams of dry yeast (divided by 3).

According to various sources, 2 teaspoons of dry yeast is equivalent to a 25 gram piece of fresh yeast and 10 g of fresh compressed yeast is equivalent to 1 tsp. dry, which doesn’t match a little

15 g of fresh yeast is equivalent to 1 tablespoon of dry yeast granules.

Easter cakes usually use 4 grams of fresh yeast per 100 grams of flour.

In general, on bags of yeast it is usually written how much compressed yeast is equivalent and how many grams of flour is calculated, these indicators vary depending on the manufacturer, so read on the packaging.

Here is information about instant yeast that is added directly to flour:

Dr.Oetker dry instant yeast, 7g sachet. A bag is designed for 500g of flour. The content is equivalent to 21-25 g of fresh yeast, i.e. half a yeast cube. Thus, if the recipe calls for 50 g of fresh yeast, then you need about 2-2.5 bags of dry yeast.

One sachet of SAF-MOMENT 11 g corresponds to 60 grams of fresh yeast and is used for 1 kg of flour. This bag contains approximately 4 teaspoons. That is, one teaspoon of SAF-MOMENT corresponds to approximately 15 grams of fresh pressed yeast.

And remember, all varieties of yeast ferment as quickly as possible at 30°C - any hotter and the yeast will be spoiled.

How many grams are in a teaspoon of dry yeast? Not all housewives know the answer to the question asked. That is why in this article we decided to highlight this difficult topic.

general information

Today we will talk about dry yeast. After all, when preparing delicious homemade baked goods, this information comes in very handy. This is because certain flour products require a certain amount of granulated yeast. After all, if you add them in smaller or, conversely, larger quantities, the dough may not rise, which will ruin the entire product.

Where can I find out how many grams are in a teaspoon of dry yeast?

Before answering the main question of the presented article, I would like to tell you where you can find the exact volume of the mentioned cutlery. As a rule, these values are indicated in almost all cookbooks. From this publication you can find out how many grams are in a teaspoon of dry yeast, and how much other products are placed in it (for example, sugar, salt, pepper, milk, melted cooking fat, butter, cocoa, flour, etc.). This information always comes in handy when preparing delicious and nutritious dishes. That is why a cookbook should always be at hand, especially for a beginner.

We independently measure the volume of a small spoon

To find out how many grams of dry yeast are in 1 of this device, you should simply measure. To do this, you need to purchase a bulk product in a bag that says 10 g. By pouring the ingredient into a small spoon, it is easy to discover that the specified amount is too much for such a device.

Thus, dry yeast in a 10-gram package fits completely into two teaspoons. This suggests the conclusion that each cutlery can hold exactly 5 g of bulk product.

Features of volume measurement

Now you know how many grams of dry yeast are in a teaspoon. By measuring it ourselves, we found out that the dessert cutlery holds exactly 5 g of bulk products. However, not all chefs will agree with this volume. After all, modern spoons can be of different shapes and sizes. That is why it is quite difficult to correctly measure their volume using the method described above. Although it is still possible to do this.

Kitchen scales

How many grams of dry yeast are in 1 teaspoon? Only scales (kitchen scales) can give an accurate answer to this difficult question. To measure, scoop up dry yeast with a small spoon and then pour it into the bowl of the device. After some hesitation on the electronic display you can see the number that will answer the question, how many grams of dry yeast are in a teaspoon.

But there is a catch here too. After all, one spoon can hold not only 5 g of dry product, but also 4, and even 3. This depends on whether it was filled to the top.

Through similar measurements (using electronic scales), it is quickly discovered that a teaspoon filled to the top with dry yeast contains exactly 5 g of product. In other words, if this exact value is specified in a culinary recipe, then you should literally scoop up the ingredient with a cutlery to form a mound.

If you need three grams of dry yeast to prepare homemade baked goods, then after filling a teaspoon with the product, you need to shake it slightly so that the component crumbles a little. In this case, you will get exactly as much bulk ingredient as you need to knead the dough, that is, 3 g.

10 grams of dry yeast is how many teaspoons?

We found out above that an ordinary teaspoon can hold up to 5 grams of dry yeast. However, there are often culinary recipes where it is necessary to use much more of the named product. So what to do if baking requires not 5, but 10 g of yeast? There is no need to use the kitchen scale again to measure this amount of product. After all, we have already used them before and found out that it contains 5 g of bulk substance. Through simple calculations it is quite easy to understand that ten grams of dry yeast is exactly 2 cutlery. It should be especially noted that in order to obtain the required amount of product, the spoon must be filled completely so that the product forms a slide.

Let's sum it up

Now you are not afraid of culinary recipes where, instead of the usual spoons, the quantities of certain components are indicated in grams. After all, after simple measurements, it became clear that the tea device is capable of holding 5 g of bulk product. But this is only if it was filled to the brim. If without it, then the weight of the ingredient in such cutlery is only 3 g.

Yeast is a tiny fungus that actively reproduces in a favorable environment. Yeast is widely used to prepare various alcoholic beverages, but more often they are used to prepare baked goods. It is worth noting that yeast is a living unicellular microorganism, so it cannot be filled with liquid above 50 degrees, and also cannot be frozen and thawed repeatedly.

In almost all proposed recipes, products are measured in grams, and quite often housewives are faced with the question: how to measure the required amount of dry yeast using a teaspoon or tablespoon? After all, a lack or excess of yeast will lead to the fact that the dough kneaded so carefully will not rise properly, and the baked goods will not be fluffy and tasteless.

Amount of yeast in one spoon

If you decide to pamper your family with delicious baked goods using a new recipe, but you don’t have a kitchen scale at hand, it doesn’t matter. Below is a table that will help you determine the weight of dry yeast using a spoon or even a glass.

In order to independently measure the volume of a measuring spoon, you can purchase one packet of dry yeast in the store, on which the weight is indicated - 10 grams. If you pour the dry mixture into a small spoon, you will see that the entire bag fits into two spoons, and even a small mound has formed. This means that each dessert spoon contains exactly 5 grams of dry yeast.

If the recipe says to take 5 or 10 grams dry ingredient, the yeast should literally be scooped up so that it completely fills the spoon and forms a small mound. If you scoop without a slide, then the weight of the dry product in a dessert spoon will no longer be 5 grams, but only 3 grams. A level tablespoon contains approximately 10 grams of dry yeast.

Dry or compressed?

Compressed and dry yeast are completely interchangeable. However, unlike dry instant yeast, it needs to be “awakened” with warm water or milk before use. The proportion of replacing dry yeast with fresh compressed yeast is 1:3. That is, for 10 grams of dry product there are approximately 30 grams of compressed product.

Therefore, if your recipe specifies adding 30 grams of compressed yeast to the dough, you can safely replace it with 10 grams of dry yeast (as we have already found out, 10 grams of dry yeast is 2 heaped dessert spoons) and vice versa.
That's all mathematics.