How to Convert Fresh Yeast to Active Dry Yeast

The little holes in the bread are evidence of yeast bubbles forming and popping.

The secret to baking bread is in the fermentation of the yeast. During fermentation, the yeast coverts carbohydrates in the flour into sugar, which it feeds on to survive. When the yeast ferments, it releases tiny air bubbles that pop. These air bubbles need to be compressed during kneading. Yeast comes in four different forms: fresh, active dry, instant-active dry and bread-machine yeast. Sometimes a recipe will call for fresh yeast, but you can substitute active-dry yeast.

Instructions

1. Replace 1 tbsp. of fresh yeast with 2 1/2 tsp. of active-dry yeast.

2. If you are working with weight measurements, multiply the amount of fresh yeast the recipe calls for by one-third -- or divide by three -- to obtain the active-dry yeast measurement.

3. Test your active-dry yeast to be sure it is still active by dissolving 2 1/4 tsp. of yeast in 1/2 cup of warm water with 1 tsp. of sugar. If it is still active, it will form small bubbles after three minutes. Use it immediately in your recipe.

Tips & Warnings

• Store yeast in the refrigerator, and do not leave it unrefrigerated for more than 30 minutes.

• Substitute instant yeast for fresh yeast by using 2 tsp. of instant yeast for every 1 tbsp. of fresh yeast.

References

• Baking 911.com: The Pantry: Leaveners -- Packaged Yeast
• Baking 911.com: Proof Yeast