Fresh Yeast to Active Dry Yeast Converter

Convert fresh (cake) yeast to active dry yeast accurately. Essential calculator for adapting European bread recipes that use fresh yeast when you only have dry yeast available.

Moist, perishable yeast sold in blocks

Granulated dry yeast that needs activation

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0 g

Fresh/Cake Yeast Usage

Crumble directly into dough or dissolve in warm liquid

Active Dry Yeast Usage

Must be dissolved in warm water (105-110°F) before use

Quick Reference Chart

If recipe calls for...Fresh YeastActive DryInstant
1 tsp instant yeast2.5 tsp (7.5g)1.25 tsp (3.75g)1 tsp (3g)
1 packet (7g) active dry14g7g (1 packet)5.6g
1 oz (28g) fresh yeast28g (1 oz)14g (0.5 oz)11.2g (0.4 oz)

Important Notes

  • •Always check yeast expiration dates - expired yeast won't work properly
  • •Fresh yeast should smell "yeasty" not sour - discard if it smells off
  • •Store opened dry yeast in an airtight container in the refrigerator
  • •When substituting, you may need to adjust rise times slightly

Converting Fresh Yeast to Active Dry Yeast

Fresh yeast (also called cake yeast or compressed yeast) is commonly used in European bakeries and professional settings. When adapting these recipes for home baking with active dry yeast, you'll need to adjust the quantities since fresh yeast contains about 70% moisture while dry yeast contains only 5%.

Quick Conversion Formula:

Fresh Yeast ÷ 2 = Active Dry Yeast

Example: 20g fresh yeast = 10g active dry yeast

Why the 2:1 Ratio Works

Fresh yeast is approximately 70% water and 30% yeast cells, while active dry yeast is about 95% yeast cells with only 5% moisture. This difference in concentration explains why you need less dry yeast to achieve the same leavening power.

Cell Count Comparison:

  • • Fresh yeast: ~10 billion cells per gram (due to high moisture)
  • • Active dry yeast: ~20 billion cells per gram (concentrated)

Practical Conversion Examples

Fresh Yeast Amount Converts to Active Dry Common Use
42g (1 cake) 21g (3 packets) Large batch bread
30g 15g (2 packets) Standard bread loaf
20g 10g (1½ packets) Pizza dough
15g 7.5g (1 packet) Dinner rolls
10g 5g (¾ packet) Single loaf

Important Differences When Substituting

1. Activation Method

Fresh Yeast

  • • Crumble directly into dough
  • • Or dissolve in liquid at 80-90°F
  • • No proofing required

Active Dry Yeast

  • • Must proof in warm water first
  • • Use 105-110°F water
  • • Wait 5-10 minutes for foam

2. Rise Time Adjustments

Active dry yeast typically works slightly slower than fresh yeast. You may need to:

  • • Increase first rise by 15-20%
  • • Allow extra time for cold doughs
  • • Be patient with enriched doughs (high fat/sugar)

3. Flavor Profile

Fresh yeast imparts a distinct "yeasty" flavor that some bakers prefer, especially in traditional European breads. Active dry yeast has a milder flavor, which can be an advantage or disadvantage depending on your recipe.

Pro Tips for Perfect Results

  • Always proof active dry yeast - Even if the package says "no proofing needed," it's good insurance to check viability
  • Adjust liquid slightly - Fresh yeast adds moisture; you may need 1-2 tablespoons extra liquid when using dry
  • Store properly - Active dry yeast lasts much longer than fresh (2 years vs 2 weeks)
  • Buy in bulk - Active dry yeast is more economical for home bakers

When Fresh Yeast is Worth Seeking Out

While active dry yeast works well in most recipes, consider finding fresh yeast for:

  • • Traditional European breads where authentic flavor matters
  • • Enriched doughs like panettone or stollen
  • • When making large batches for events
  • • If you bake frequently and can use it before expiration