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:
- To begin, take flour and water in equal quantities (100 g) and mix thoroughly so that the mass becomes homogeneous.
- Cover the top of the mixture with gauze or a thin rag, and then place it in a warm place.
- 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.
- If the mass is ready to continue cooking, add the same ingredients to it again and in the same quantities as originally.
- Stir and let it ferment again.
- The next day you will see that the fermentation process is already more active.
- Then pour the same amount of flour into the mass, mix and send it out again.
- 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
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.
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
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.
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.
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