Baking bread, pizza, or sweet rolls at home can be very rewarding. However, recipes often require ingredients that you may not have available. One common situation is needing to replace fresh yeast with dry yeast, or vice versa.
Here’s a simple guide to help you make the switch.
Fresh Yeast vs. Dry Yeast: What's the Difference?
Before we get into the substitution, let’s quickly talk about what fresh yeast and dry yeast actually are.
Fresh yeast (also known as cake yeast or compressed yeast) is moist, crumbly, and usually sold in small blocks. It has a limited shelf life and requires refrigeration. Commonly used in professional bakeries, it provides stronger fermentation. Despite its advantages, it may be difficult to find in local shops.
Dry yeast comes in two main types:
Active dry yeast: Granular and needs to be dissolved in water before use.
Instant yeast (sometimes called quick-rise or rapid-rise): Finer grains that can be mixed directly into flour.
Both types serve the same purpose: they help dough rise by producing carbon dioxide. The main difference lies in their moisture content and shelf life.
Both are shelf-stable, making them more convenient for home bakers. Active dry yeast requires rehydration before use, whereas instant yeast can be mixed directly into dry ingredients.
The main difference? Dry yeast is dehydrated, making it more concentrated than fresh yeast. This means you don’t need as much to achieve the same rising power. Additionally, dry yeast often requires "activation" in warm water (especially active dry yeast), while fresh yeast can usually be crumbled directly into the dough.
How to Swap Fresh Yeast and Dry Yeast in Your Recipes
The key is to use the appropriate amount. Here’s a simple rule of thumb:
1 part dry yeast = 3 parts fresh yeast
So, if a recipe requires 30 grams of fresh yeast, you can substitute 10 grams of dry yeast instead.
Yeast Conversion Table (Fresh, Active Dry, and Instant Yeast)
Fresh Yeast
Active Dry Yeast
Instant Quick Yeast
3g
1.5g
1g
6g
3g
2g
10g
4g
3g
12g
6g
4g
17g
7g
5g
34g
14g
10g
68g
28g
20g
How to Use and Store Fresh Yeast
Crumble the fresh yeast into a small bowl.
Dissolve it in a little lukewarm water or milk (not hot-just warm to the touch).
Mix it into your dough as you would with dry yeast.
Tip: Since fresh yeast contains around 70% water, when substituting with dry yeast, consider adding a small amount of extra water to your dough (approximately 1 – 2 teaspoons for every 30g of fresh yeast).
Fresh yeast is more fragile than dry yeast. Use it within one to two weeks of purchase, and store it in the refrigerator.
How to Use Active Dry and Instant Yeast
Active dry yeast: Needs to be dissolved in warm water (about 100 °F / 38 °C) with a pinch of sugar. Let it sit for 5–10 minutes until it gets foamy.
Instant yeast: Can be mixed directly into your dry ingredients – no need to dissolve first.
Substituting fresh yeast with dry yeast is a simple process that requires a bit of maths and understanding of yeast types. With these steps, you can confidently experiment with different yeast types and enjoy the art of baking even more.
