Yeast equivalents

Joined Feb 6, 2001
Hi! I am having a difficult time with yeast. I have found an old cook book with some interesting basic recipes but they are asking for cakes of compressed yeast. I have active dry yeast, but really prefer to used "live" yeast that I get at my local bakery. I cannot seem to find an equivalency for all the different types of yeast. Is there anyone that could help? Thanks so much.
Joined Jul 31, 2000
hi isLander,

If my memory serves me right the conversion is 3/5 ounce of compressed yeast for every portion controlled packet of active dry yeast which is about a tablespoon.
Be aware however depending on what type you use I believe there is a difference of the tempature needed to activate the yeasts compressed around 80 degrees,it begins to dye at 120 and active dry yeast needs 105-115 to activate it. M brown- momoreg, does that sound correct to you guy's?
Joined Mar 4, 2000
Yes, that's right. And if you're ever in doubt, just keep the temperature on the low end. Those portion controlled packets are a scant tablespoon, or 1/4 ounce, to that 3/5 ounce of fresh.
Joined Nov 26, 2000
When a recipe calls for fresh or cake yeast I've been using 40% by weight of the instant. I also increase the liquid a little.

Joined Mar 4, 2000
One other thing, dry yeast needs a lag time to reactivate after rehydration. Fresh yeast can be used much sooner.
Joined Feb 21, 2001
My rule of thumb is to use 40% of the weight of the fresh yeast when using active dry and 33% when using instant. I never add the yeast to water and sugar to "proof it" as I use enough that it is fresh, and a lot of my formulas don't have white sugar in them. But I do dissolve it in warm water, and since I kept finding little grains of instant yeast in my croissant dough, I dissolve that now.
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