11 grams of dry yeast, how many spoons. How to measure yeast in grams without scales. If the recipe calls for live yeast, how much dry yeast should you use?

Ratio of dry and fresh yeast

Yeast conversion table

100% fresh yeast = 40% active dry yeast = 33% instant yeast.

In other words:
-multiply the amount of instant yeast by 3 for an equal amount of fresh yeast.
-multiply the amount of active dry yeast by 2.5 for an equal amount of fresh.
-multiply the amount of instant yeast by 1.25 for an equal amount of active dry yeast

62 grams of fresh yeast is equal to three 7 gram packets (21 g) of active dry yeast. One sachet 7 grams = 2 1/4 teaspoons dry yeast. 10 g wet = 3.5 g dry Yields approximately 9 grams. live yeast = 1 tsp dry

50 g “raw” = 1 sachet “quick”.

Proportion of replacing raw yeast with dry yeast:
7 g raw yeast - 1 teaspoon or 0.5 tablespoon dry
10 g raw yeast - 1.5 teaspoons or 0.75 dry
13 g raw yeast - 2 teaspoons or 1 tablespoon dry

Ratio of dry yeast to fresh pressed

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 plucked 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.

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

Fresh (pressed) and dry yeast are interchangeable.

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.

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

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

Experienced cooks use the following ratios of dry and compressed yeast:

A certain amount of active dry yeast is the amount of pressed yeast divided by 2-2.5.
A certain amount of instant yeast is the amount of fresh compressed yeast divided by 3.

It is difficult to talk about the exact mass of dry yeast that can replace fresh pressed yeast. Here a lot depends on the manufacturer and recipe of the dish. An approximate estimate can be made using the information provided by the manufacturer on the packaging.

The compressed yeast briquette contains live bacteria. However, their activity is half that of their dried counterpart. This is where the above mass ratio comes from. It is enough to activate dry yeast in slightly warmed water, using half the required amount of fresh yeast, and the result will delight you with the same taste and splendor.

Experienced housewives do not use instant or active yeast when making heavy dough intended for Easter cakes and other baked goods that require long-term standing. The large mass turns out to be too heavy for them. Therefore, in this case it is better to use live yeast from a briquette.

There are some nuances to the use of foreign yeast. Very important attention should be paid to the manufacturer. According to studies, Western dry yeast is almost twice as “strong” as Russian ones, so they should be taken 4-6 times less than compressed yeast produced in the Russian Federation.

If fresh yeast is made by a Western manufacturer, then its activity is also twice as high as domestic yeast. Therefore, to comply with the recipe according to Russian standards, it is necessary to reduce the weight of the imported analogue by half.

Storage rules

Yeast activity can persist for 5-6 months, depending on storage conditions. It is best to store yeast in the freezer. Before this, the pack is cut into pieces the size of a matchbox and each of them is wrapped in film to prevent them from sticking together. The yeast will retain its activity, and the housewife will be able to use exactly a known amount of it at any time. The activity of yeast bacteria when kept in the refrigerator is sharply reduced and disappears after a couple of weeks. Plaque and darkening are also signs of the expiration date of the product.

Instant yeast should be kept in the refrigerator and not used after the expiration date.

The information presented is more than enough to create something amazing according to all culinary rules. It may seem that there are a lot of nuances, but once you figure it out, you will clearly understand the ratios, rules for purchasing and storing yeast for its use in the implementation of different recipes.

Prepare delicious pies with yeast using the following video recipe.

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.

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.

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.

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.

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.

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

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.

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.