Volume of a teaspoon in grams of yeast. Ratio of dry and fresh yeast

How many grams are in a teaspoon of dry yeast? Reply to asked question Not all housewives know. That is why in this article we decided to highlight this difficult topic.

General information

Today we will talk about dry yeast. After all, when preparing delicious homemade baked goods, this information comes in very handy. This is because certain flour products require a certain amount of granulated yeast. After all, if you add them in less or, conversely, more, then the dough may not rise, which will ruin the entire product.

Where can I find out how many grams are in a teaspoon of dry yeast?

Before answering the main question of the presented article, I would like to tell you where you can find the exact volume of the mentioned cutlery. As a rule, these values are indicated in almost all cookbooks. From this publication you can find out how many grams are in a teaspoon of dry yeast, and how much other products are placed in it (for example, sugar, salt, pepper, milk, melted cooking fat, butter, cocoa, flour, etc.). This information always helps out when preparing delicious and nutritious dishes. That is why a cookbook should always be at hand, especially for a beginner.

We independently measure the volume of a small spoon

To find out how many grams of dry yeast are in 1 of this device, you should simply measure. To do this, you need to purchase a bulk product in a bag that says 10 g. By pouring the ingredient into a small spoon, it is easy to discover that the specified amount is too much for such a device.

Thus, dry yeast in a 10-gram package fits completely into two teaspoons. This suggests the conclusion that each cutlery can hold exactly 5 g of bulk product.

Features of volume measurement

Now you know how many grams of dry yeast are in a teaspoon. By measuring it ourselves, we found out that the dessert cutlery holds exactly 5 g of bulk products. However, not all chefs will agree with this volume. After all, modern spoons can be different shapes and magnitude. That is why it is quite difficult to correctly measure their volume using the method described above. Although it is still possible to do this.

Kitchen scales

How many grams of dry yeast are in 1 teaspoon? On this difficult question Only scales (kitchen scales) can give an accurate answer. To measure, scoop up dry yeast with a small spoon and then pour it into the bowl of the device. After some hesitation on the electronic display you can see the number that will answer the question, how many grams of dry yeast are in a teaspoon.

But there is a catch here too. After all, one spoon can hold not only 5 g of dry product, but also 4, and even 3. This depends on whether it was filled to the top.

Through similar measurements (using electronic scales), it is quickly discovered that a teaspoon filled to the top with dry yeast contains exactly 5 g of product. In other words, if this exact value is specified in a culinary recipe, then you should literally scoop up the ingredient with a cutlery to form a mound.

If you need three grams of dry yeast to prepare homemade baked goods, then after filling a teaspoon with the product, you need to shake it slightly so that the component crumbles a little. In this case, you will get exactly as much bulk ingredient as you need to knead the dough, that is, 3 g.

10 grams of dry yeast is how many teaspoons?

We found out above that an ordinary teaspoon can hold up to 5 grams of dry yeast. However, there are often such culinary recipes, where it is necessary to use much more of the named product. So what to do if baking requires not 5, but 10 g of yeast? There is no need to use the kitchen scale again to measure this amount of product. After all, we have already used them before and found out that it contains 5 g of bulk substance. Through simple calculations it is quite easy to understand that ten grams of dry yeast is exactly 2 cutlery. It should be especially noted that in order to obtain the required amount of product, the spoon must be filled completely so that the product forms a slide.

Let's sum it up

Now you are not afraid of culinary recipes where, instead of the usual spoons, the quantities of certain components are indicated in grams. After all, after simple measurements, it became clear that the tea device is capable of holding 5 g of bulk product. But this is only if it was filled to the brim. If without it, then the weight of the ingredient in such cutlery is only 3 g.

Measuring dry yeast

How to measure approximately 1/4, 1/8 teaspoon of dry yeast

How to measure yeast using a medical syringe.

The ratio of dry and fresh yeast.

Beginning bakers, inspired by their first successes and ready to move on and bake bread according to GOST standards, will certainly have a problem with how to measure out a small amount of yeast, at least approximately.

A small amount is when the recipe specifies, for example, 1.42 grams, 0.8 grams or 1/4, 1/8 teaspoon. Many people are interested in how to do this approximately?

You can measure accurately if you buy high-precision electronic scales with increments of 0.01 grams or .

However, not every novice baker is sure that his bread will last for a long time. We're running out of time. Therefore, we are in no hurry to buy high-precision scales, measuring spoons and measuring utensils for small volumes.

If you really want to try baking bread right now, but the recipe calls for a quarter or an eighth of a teaspoon of yeast, there is a completely decent way.

You can fit a 5 ml medical syringe under a measuring spoon. It’s simple: take the plunger out of the syringe (see photo above) and hold it by the needle in the case. Here is a 5 ml measuring spoon with a 0.2 ml scale.

Cut off a corner of the bag of yeast and carefully pour in the required amount of ml. According to the rules for any measuring utensils, we do not shake out the yeast.

If you need half a teaspoon, add 2.5 ml,

for a quarter – 1.25 ml,

for the eighth part - 0.625 ml.

Naturally, we cannot measure hundredths, tenths – approximately. Well, these are minor things.

With recipes where yeast is specified in fractions of a teaspoon, this method works quite well.

Another thing is if the recipe indicates the amount of yeast in grams.

Then you will have to determine how many grams of yeast are in 1 ml.

You can believe the data from the Internet that there are 4 or 3 grams of dry yeast in a teaspoon.

Unfortunately, the data is different. You can determine it yourself for specific yeast. I tried the Saf-Moment bag several times with a syringe, without shaking it.

On average, I got 17.5 ml per bag.

So, there are 11 grams of yeast in a bag, 0.63 grams of yeast in 1 ml,

then in 5 ml there are 3.15 grams, i.e. a teaspoon containing 5 ml yields about 3 grams instant yeast"Saf-Moment".

By the way, one division of a syringe 0.2 ml = 0.125 grams, but these are subtleties.

Let's determine how many ml the weight we need corresponds to.

We divide required weight yeast in grams per milliliter weight in grams.

For example, we need to measure 1 gram of Saf-Moment yeast

1: 0.63 = 1.6 ml

If the desired weight is 1.47 grams

1.47: 0.63 = 2.33 ml

To my surprise, according to my measurements active yeast "Saf-Levur" in a teaspoon (5 ml) - 5 grams of yeast. But it is very convenient, 1 ml = 1 g.

Perhaps my package is open and the yeast has dried out and decreased in volume?

Everyone can try on themselves:

Lay on paper napkin so that the yeast does not spread.

Discard the container.

Measure, say, 5 ml of yeast onto a napkin with a syringe.

I think that the scales will show 20 grams, which means then everything is correct, 5 ml contains 5 grams of Saf-Levur yeast.

Oddly enough, home bakers today cannot do without arithmetic.

For example, to convert the amount of pressed (wet, fresh) yeast into dry or vice versa, there is a popular proportion:

Dry active to pressed – 1: 3

Dry fast-acting to pressed – 1: 3.5

However, there are other numbers on the network: 4: 1 and 2.5: 1

How to find out where the truth is?

To be sure that the ratio is correct, you should first look at what is written on the packaging. Not always, but often this is reported there.

On the package of Dr. Oetker instant yeast it says: 7 grams of dry yeast is equivalent to 25 grams of fresh yeast, i.e. 1:3.5.

If there is no data on the package, you can go to the manufacturer’s website and read about the ratio of dry yeast to fresh in questions and answers or on the forum.

For example, on the website of the Saf-Neva company they report that the replacement ratio of pressed yeast of the Record Red brand with dry yeast, for example, Nevada, Saf-Instant Red, is 3: 1, i.e. 3 kg of pressed is equal 1 kg dry yeast.

By the way, the Saf-Neva website has a very good forum. There, an experienced technologist-consultant answers questions about bread. You can ask a question, you can read a lot of interesting things.

Another tip on measuring cups: it’s worth buying a small 100 ml glass with a 10 ml scale, it will come in handy to know exactly the amount of liquid in the dough. For bread recipes, 10-20 ml of liquid makes a difference.

Norms for the ratio of dry and fresh yeast.

Nowadays there is a huge amount of delicious and healthy baked goods in stores. Many people like to have a crispy bun with butter for breakfast. But some housewives can prepare such culinary wonders on their own. Dry or compressed yeast is used for baking.

In almost any recipe, you can replace fresh yeast with dry yeast. Before making a replacement, you need to understand the features and differences between yeasts. Pressed is fresh, that is, live yeast. In the store they are sold in briquettes, weighing 100 g and have peculiar aroma. They feel damp to the touch and crumble a little.

In turn, dry ones come in two types:

Activated. They are distinguished by large granules and are used to prepare rich and unleavened dough. You can knead and proof several times.
Fast-acting. They resemble powder and are mixed immediately with flour. The dough immediately increases many times, but when kneading again, it rises poorly. This yeast is more suitable for making pizza, pasties and fried pies.

Be careful when choosing yeast. You should not knead dough with fast-acting yeast. Easter cakes and butter rolls. The bubbles will be small and the dough will not rise well.

If the recipe calls for fresh yeast, you can easily replace it with active or rapid-acting dry yeast. Also carefully study what type of dough you are preparing. If the recipe contains butter, a lot of sugar and eggs, the mass is very heavy and sticky. In order for this dough to rise, you need the best yeast. These are active or fresh. Those who are fast will not have enough “strength” for numerous stretches and lifting.

Approximate norms for replacing dry yeast with fresh ones:

If fresh is taken as 100%, then it will be 33% fast-acting and 40% active
That is, 100 g of fresh yeast can be replaced with 33 g of fast-acting or 40 g of active

How much dry yeast do you need for 25, 50, 100 grams of fresh?

Converting fresh yeast to dry yeast:

Active: 25 g of fresh can be replaced with 10 g, respectively, 50 g of fresh is 20 g active, and 100 g of fresh is 40 g of active.
Fast-acting: 25 g of fresh product can be replaced with 8 g of fast-acting, 50 g is 17 g of fast-acting, and 100 g of fresh is 33 g of dry.

Remember, yeast grows best at 30 degrees. If the water or milk is hotter, you risk ruining the baked goods. That is why carefully read the instructions on the yeast packets and do not violate the temperature regime.

It is worth considering that yeast from different companies may differ from each other, so the proportions presented on the bag with the product are the most correct. Below is an approximate ratio of the amounts of different yeasts.

Approximate standards:

To prepare moonshine, 100 g of yeast per 1 kg of sugar is enough. Accordingly, for every kilogram of sand you need 40 g of active and 33 g of fast-acting yeast.
To prepare kvass, you should follow the recipe. For every 50 g of fresh yeast you need 20 g of active and 17 g of fast-acting yeast.

A teaspoon of dry yeast: how many grams of raw yeast?

In general, the data on this matter are slightly different. A teaspoon contains 5-7 g of dry yeast. Accordingly, a teaspoon of such a product will be enough to replace approximately 20 g of ordinary pressed yeast.

To avoid mistakes and spoil the baked goods, follow the instructions. Usually one packet of yeast is designed for 1 kg of flour. Proportions may vary depending on the purpose of the test and its features.

As you can see, fresh yeast can be safely replaced with dry yeast. This will not affect taste qualities ready dish.

VIDEO: How to replace fresh yeast with dry yeast?

Ratio of dry and fresh yeast

100% fresh yeast = 40% active dry yeast = 33% instant yeast.

In other words:
☺-multiply the amount of instant yeast by 3 for an equal amount of fresh.
☺-multiply the amount of active dry yeast by 2.5 for an equal amount of fresh.
☺-multiply the amount of instant yeast by 1.25 for an equal amount of active dry yeast

According to the formula from G. Kutova (http://forum.good-cook.ru)
◘
62 grams of fresh yeast is equal to three 7 gram packets (21 g) of active dry yeast. One 7 gram packet = 2 1/4 teaspoons dry yeast.
10g wet = 3.5g dry
It turns out to be approximately 9 grams. live yeast = 1 tsp dry
◘
50 g “raw” = 1 sachet “quick”.
◘
Proportion of replacing raw yeast with dry yeast:
7 g raw yeast - 1 teaspoon or 0.5 tablespoon dry
10 g raw yeast - 1.5 teaspoons or 0.75 dry
13 g raw yeast - 2 teaspoons or 1 tablespoon dry

Ratio of dry yeast to fresh pressed

When preparing baked goods, the question always arises of how much and what kind of yeast is best to put in it and how much dry yeast to replace fresh pressed yeast if this is not indicated in the recipe.

Fresh yeast - how to tell if it's good?

Fresh yeast is very flexible, but does not stick and does not get stuck on your fingers. And they pinch off in layers, like a good one homemade cottage cheese. Only in cottage cheese these layers are large, while in yeast they are small. When breaking, pieces of yeast “squeak” on your fingers.
The color is gray, with streaks of different tones, and the more yellowish-brownish the shade, the more stale the yeast.
Be sure to pay attention to the corners of the piece; they should be absolutely exactly the same as the bulk of the entire “cube” of yeast. If they are weathered, they are also stale.
And the smell of very fresh, unstagnant yeast cannot be confused with anything else.
It smells “spicy” and “bready”. When there is a sweetness in the smell, or it simply smells unpleasant, it is better not to take these.

Fresh (pressed) and dry yeast are interchangeable

In short, 1 g of dry yeast is equivalent in weight to 3 g of live pressed yeast. That is, if your recipe specifies 30 grams of fresh compressed yeast, you can replace it with 10 grams of dry yeast (divided by 3).

By different sources 2 teaspoons of dry yeast is equivalent to 25 grams of fresh yeast and 10 grams of fresh compressed yeast is equivalent to 1 tsp. dry, which doesn’t match a little

15 g of fresh yeast is equivalent to 1 tablespoon of dry yeast granules.

Easter cakes usually use 4 grams of fresh yeast per 100 grams of flour.

In general, on bags of yeast it is usually written how much compressed yeast is equivalent and how many grams of flour is calculated, these indicators vary depending on the manufacturer, so read on the packaging.

Here is information about instant yeast that is added directly to flour:

Dr.Oetker dry instant yeast, 7g sachet.
A bag is designed for 500g of flour.
The content is equivalent to 21-25 g of fresh yeast, i.e. half a yeast cube.
Thus, if the recipe calls for 50 g of fresh yeast, then you need about 2-2.5 bags of dry yeast.

One sachet of SAF-MOMENT 11 g corresponds to 60 grams of fresh yeast and is used for 1 kg of flour. This bag contains approximately 4 teaspoons.
That is, one teaspoon of SAF-MOMENT corresponds to approximately 15 grams of fresh pressed yeast.

And remember, all varieties of yeast ferment as quickly as possible at 30°C - any hotter and the yeast will be spoiled.

Translation of weights and measures, if you cook often and like to try new recipes, this is a relevant question for you. In the article below, NameWoman will tell you how many grams of dry yeast are in a teaspoon and a tablespoon, how to correctly replace live yeast with dry yeast, and what are their main differences.

How much dry yeast is in a teaspoon? How much dry yeast is in a tablespoon?

One teaspoon contains 3-4 grams of dry yeast . A tablespoon of dry yeast contains three times more - 9-12 grams.

If you often make baked goods using yeast, then you may find it useful to have a set of measuring spoons, including a teaspoon, a tablespoon, a half teaspoon and a half tablespoon. They have a convenient rounded “container” shape and smooth edge, which allows you to measure the product as accurately as possible “without a slide”. You can also find special precision spoon scales on sale; they are very convenient to use for determining the weight of yeast and spices.

How much dry yeast is needed per kilogram of flour?

Per kilogram of flour you need from 5 to 10 grams of dry yeast (1-2 teaspoons) . Basic recommendation: dry yeast should make up 1-1.5% of total number flour, this is the formula that allows you to prepare bread with a fermentation/rising time of about three hours.

The exact amount is determined by the specific recipe, since the dosage depends not only on the amount of flour (and the type of flour, for whole grain or a combination of wheat and rye flour you need more yeast than for regular wheat flour) and liquid, but also on the amount of fats and additional ingredients used, as well as on the cooking technology. For example, cinnamon and garlic reduce the activity of yeast, and to prepare bread in a bread machine in the “quick baking” (or “quick”) mode, you always use a little more yeast.

If the recipe calls for live yeast, how much dry yeast should I use?

1 gram dry yeast = 3 grams live yeast , i.e. the ratio of dry and live yeast is approximately 1 to 3. Accordingly, if the recipe specifies live yeast, then you need to take 3 times less dry yeast. If the recipe specifies 1 teaspoon of dry yeast, then you need to take 10 grams of fresh yeast.

50 grams of live yeast (most often sold in packs of 25, 50 or 100 grams) is approximately equal in effect to 17 grams of dry yeast.

11 grams of dry yeast (the volume of the product in small “saf-moment” bags) is 33 grams of fresh yeast.

Which yeast is better: dry or live?

It is quite difficult to answer this question unequivocally. Each housewife develops her own vision in the process of gaining culinary experience. Most are convinced that with fresh yeast, baking turns out more natural and correct. However, determine by finished product, in NameWoman’s opinion, it is not possible what kind of yeast was used in baking. However, to make it easier for you to decide which yeast is better - dry or live - for you and the recipe you have chosen, we will present several main differences and nuances in handling these products:

1. Dry yeast in the store can be found next to flour or next to spices. Look for fresh yeast in the dairy department and take it only from the refrigerator. At room temperature compressed yeast can be stored for no more than a day! Fresh yeast can perhaps be considered a rarer commodity.

Carefully evaluate a piece of fresh yeast before using it. Even if we ignore the issue of harmfulness, a spoiled product will at least work worse, and it can give the baked goods a very specific smell. The corners of a cube of fresh pressed yeast should not differ in consistency and color from the main part. Weathered parts indicate staleness or poor storage. Do not use fresh yeast that smells sweet or unpleasant. Remember that good yeast has a fairly dense consistency; it crumbles, but does not spread.

2. Pressed live yeast is stored worse than dry yeast. It is better to store the former for no more than a week (pay attention to the instructions on the package) and only in the refrigerator, but the shelf life of the latter under normal room conditions reaches a year, or even two. However, after opening the package due to contact with air and high humidity dry yeast may lose its activity and become “weaker”. Use special clips to close packs or jars with hermetically sealed lids; store yeast in a dry, dark place, away from heat sources.