Can You Use Fresh Yeast Instead of Dried Yeast?

Fresh yeast can replace dried yeast. As a general rule, use about twice as much fresh yeast as the recipe calls for in dried yeast. For example, if a recipe calls for 7 grams of dried yeast, use 15–20 grams of fresh yeast.

Why Use Twice as Much Fresh Yeast? Dried yeast has had much of its moisture removed during processing, concentrating the live cells. It therefore has more leavening power by weight than fresh yeast. Since fresh yeast contains more water, a larger weight is needed to provide a similar number of yeast cells. The conversion is not exact: some bakers recommend 2.5 or 3 times as much. A 1:2 ratio often works for home recipes, but if the dough rises faster or slower than expected, adjust the ratio slightly next time.

How Does the Method Change? Dried yeast is usually mixed directly into flour, while fresh yeast should be crumbled into warm water (35–40°C / 95–104°F), left for a few minutes, and then added to the dough. This gives it time to activate and foam. If the water is too hot, the yeast cells can die and the dough may not rise; water that feels warm to the touch is sufficient. Fresh yeast is more perishable than dried yeast and keeps in the refrigerator for only a few weeks. Do not use fresh yeast that is moldy or has darkened. Unopened dried yeast can keep in the pantry for months.

In Which Recipes Is the Difference More Noticeable? Fresh yeast may work a little faster than dried yeast in recipes that need a quick rise, such as pizza dough, because its cells are already active. Dried yeast may need a few extra minutes in water to activate. In long-rising recipes such as bread, the difference between the 2 types of yeast is barely noticeable when the correct ratio is used. Where fresh yeast is unavailable, dried yeast can be used at about half the weight of fresh yeast called for in a recipe. Use the same activation step of soaking it in warm water.

Points to Keep in Mind: Whichever type of yeast you use, do not add salt and yeast to the dough in direct contact at the same time, because salt slows yeast activity. Mix the yeast with water first and the salt with the flour. If dough rises more slowly than expected, the cause is often the water temperature or the yeast's freshness rather than the amount. Check the yeast's expiration date and the water temperature before changing the ratio. The same principles apply to pizza dough, Turkish savory pastries, soft yeast rolls, and other yeast-raised doughs. The ratio and activation method stay the same, while rising time may vary by a few minutes depending on the recipe and kitchen temperature.