Why 7g Yeast for Bread?
7g instant yeast is the industry standard packet size for good reasons:
- Perfect ratio: 7g = 1.4% baker's percentage for 500g flour (standard loaf size)
- Convenient packaging: Single-use packets stay fresh, no measuring needed
- Fast rise time: Dough ready in 1-2 hours at room temperature
- Universal recipes: Most bread recipes assume "1 packet = 7g = 2¼ tsp"
Bread Types Using 7g Instant Yeast
500g flour + 7g yeast, 1.5 hour rise, classic sandwich loaf
500g flour + 7-10g yeast (denser flour needs more)
500g flour + 7g yeast, makes 12-16 soft rolls
Yeast Weight to Volume Conversion
| Grams (Instant) | Teaspoons | Flour Amount |
|---|---|---|
| 3.5g | ~1 tsp | 250g flour (small loaf) |
| 7g ✓ | 2¼ tsp | 500g flour (standard loaf) |
| 10g | ~1 tbsp (3 tsp) | 700g flour (large loaf) |
| 14g | 4½ tsp (1½ tbsp) | 1000g flour (two loaves) |
⚖️ Precision Note: 1 tsp instant yeast = approximately 3-3.5g (varies by how compacted). For best results, weigh yeast rather than measuring by volume, especially for recipes using <2% yeast (slow rise).
Instant Yeast vs Active Dry Yeast
Instant Yeast (Rapid Rise, Bread Machine Yeast)
- Particle size: Very fine grains, dissolve quickly
- Usage: Mix directly into dry flour (no proofing needed)
- Rise time: Faster - typically 1-1.5 hours first rise
- Amount for 500g flour: 7g (2¼ tsp) for quick rise
- Storage: Can be frozen, stays active longer than active dry
Active Dry Yeast
- Particle size: Larger granules with dead yeast cell coating
- Usage: Should be proofed in warm water (105-110°F) for 5-10 min first
- Rise time: Slightly slower - typically 1.5-2 hours first rise
- Conversion: Use 25% more = 8.75g (~2¾ tsp) instead of 7g instant
- Why more needed: Some cells are dead, so need extra to match instant yeast activity
Quick Substitution Guide
| Recipe Calls For | Substitute With |
|---|---|
| 7g instant yeast | 9g active dry (bloom first) |
| 7g active dry yeast | 5.6g instant (mix directly) |
| 1 packet (7g) instant | 1¼ packet active dry |
Baker's Percentage with Yeast
Understanding Yeast Percentages
In baker's math, flour is always 100%, and all other ingredients are calculated as percentage of flour weight:
- 0.5-1% yeast: Slow rise (8-24 hours), more flavor development
- 1-1.5% yeast: Medium rise (2-4 hours), balanced flavor
- 1.5-2% yeast: Fast rise (1-2 hours), less complex flavor
- 2%+ yeast: Very fast (under 1 hour), pronounced yeasty taste
For 500g flour:
- 0.5% = 2.5g yeast (¾ tsp) - overnight slow rise
- 1% = 5g yeast (1½ tsp) - 3-4 hour rise
- 1.4% = 7g yeast (2¼ tsp) - standard packet, 1.5-2 hour rise ✓
- 2% = 10g yeast (3 tsp) - quick 1 hour rise
💡 Pro Tip: Want more flavor? Use less yeast and longer fermentation. Try 3.5g (1 tsp) instead of 7g, let rise 4-6 hours or overnight in fridge. Same volume, better taste.
Classic Bread Recipe with 7g Yeast
Basic White Sandwich Loaf (1.4% Yeast)
- 500g bread flour (or all-purpose flour)
- 7g instant yeast (2¼ tsp) - 1 standard packet
- 10g salt (2% of flour) - 2 tsp
- 300ml warm water (60% hydration) - 1¼ cups
- 30g butter or oil (optional, for softness) - 2 tbsp
- 15g sugar (optional, feeds yeast) - 1 tbsp
No-Knead Bread (Reduced Yeast for Overnight Rise)
- 500g all-purpose flour
- 2g instant yeast (0.4%) - generous ½ tsp (NOT 7g!)
- 10g salt (2 tsp)
- 375ml water (75% hydration) - 1½ cups + 1 tbsp
Yeast Storage and Freshness
Signs Your Yeast Is Dead
- Doesn't foam when proofed: Mix 1 tsp yeast + 1 tsp sugar + ¼ cup warm water (110°F). Should foam in 5-10 min.
- Dough doesn't rise: After 2+ hours, dough hasn't doubled = dead yeast
- Expired date: Check packet date - instant yeast good 2 years unopened, 4 months opened (fridge)
- Clumpy or discolored: Should be uniform tan/beige color and free-flowing
How to Store Yeast Properly
- Unopened packets: Cool, dry pantry, away from heat. Good until expiration date.
- Opened jar/package: Transfer to airtight container, refrigerate. Use within 4 months.
- Freezer storage: Instant yeast can be frozen up to 6 months. Bring to room temp before using.
- Avoid moisture: Always use dry spoon. Any water contact will activate/kill yeast.
Frequently Asked Questions
Can I use 14g (2 packets) for faster rise?
Yes, but there are trade-offs. 14g (2.8% yeast) will rise in 45-60 minutes vs 1.5-2 hours with 7g. However, more yeast = stronger yeast flavor, less bread flavor. Better approach: use 7g but increase water temp to 85-90°F and place dough in warm spot (80°F).
What if I only have 3.5g (half packet) of yeast left?
Use it! 3.5g = 0.7% yeast = slower rise. Expect 3-4 hour first rise instead of 1.5-2 hours. Or make half batch with 250g flour + 3.5g yeast for normal rise time. The bread will actually taste better (more complex flavor from longer fermentation).
Is bread machine yeast the same as instant yeast?
Yes! "Bread machine yeast," "instant yeast," "rapid rise yeast," and "quick rise yeast" are all the same product - just different marketing names. All can be mixed directly into flour without proofing. Use 7g (2¼ tsp) interchangeably in any recipe calling for instant yeast.
Why did my dough over-proof and collapse?
With 7g yeast (1.4%), dough typically doubles in 1-1.5 hours at room temp. If left longer (2+ hours), gluten structure weakens and collapses. Finger poke test: Gently poke dough. Properly proofed = slow spring back. Over-proofed = doesn't spring back, leaves indent. Solution: shape immediately when doubled.
Can I make bread with just 1g yeast?
Absolutely! 1g instant yeast (0.2%) for 500g flour creates an overnight cold ferment bread. Mix dough, refrigerate 12-18 hours, shape, second rise 2-3 hours room temp, bake. This technique produces incredible flavor and open crumb structure (like artisan bakery bread).