Yeast Conversion Table by Choco Moksha



Due to the limited availability of the cake yeast, many bakers do successfully substitute dry yeast in place of cake yeast, even in their traditional family recipes. Since dry yeast is essentially cake yeast that has been dried, using the proper conversion and given a little extra time to fully activate, dry yeast will yield the same results. Keep in mind that cake yeast has been sold in many different sizes over the years; therefore, if a recipe doesn’t specify the weight of the yeast cake, it is best to determine the amount of dry yeast you’ll need based on the amount of flour in your recipe.


Using the chart below, determine your yeast requirements based on the total amount of flour in your recipe.


FlourDry YeastCake Yeastcups* packages





* One pound of flour is approximately equal to 4 cups of flour.

** We sell the cake yeast in only one size (2 oz.) at this time. If you divide the 2 oz. cake into three equal sections (thirds), each section (one-third of a 2 oz. cake yeast) is equivalent to 0.6 oz. cake yeast, or one 1/4 oz. packet dry yeast, or 2 1/4 tsp dry yeast. Each section will raise up to 4 cups of flour.

TIPS

  • If the ratio of sugar to flour is more than 1/2 cup sugar to 4 cups flour, an additional packet of yeast (2+1/4 tsp) per recipe is needed. An excessive amount of sugar slows down yeast fermentation.

  • When changing your bread recipe from cake yeast to dry yeast, any of the dry yeast types (Active Dry Yeast, Instant Yeast or Bread Machine Yeast) may be substituted.  See Yeast Types & Usage for additional information. Dry yeast requires different water/liquid temperatures than cake yeast. See Prepare Your Yeast for more information.

  • If your recipe does not contain milk or water in the ingredients to hydrate the dry yeast, you can hydrate the dry yeast in a small amount of warm water to re-constitute it into cake yeast. Work it into a paste-like consistency with your fingers using about 1 tablespoon or less of warm water. Once it becomes like a paste, let it sit for about 5 minutes, then you can crumble it into your other ingredients like you would the cake yeast.

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