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How to Substitute Dry Yeast for Fresh Yeast
Fresh yeast, also known as cake yeast (because it is pressed into a cake or block) or compressed yeast, is a lovely product. It enhances baked goods with a subtle yeasty, flowery aroma that dry yeast does not. It might respond a bit quicker than active dry yeast, but the difference is minimal. Beyond that, yeast functions in the same way, whether fresh or dried.
Fresh yeast has been grown in a nutrient broth, the broth then is removed by centrifugation, and the yeast is packed very tightly into small squares. It has a short shelf life of a few weeks, compared to months or even years (in the freezer) for dried yeast. Fresh yeast is more expensive than dried yeast and unavailable in many areas in the U.S. It is often used in bakeries.
In Germany, fresh yeast comes in 40-gram packages (about 1.5 ounces), enough to make 500 grams (1.1 pounds) of white flour rise in about one hour. In the U.S., 0.6 and 2-ounce packages are sold in the refrigerated section, usually near the milk and butter.
Because fresh yeast has moisture in it, you should use 3 times the fresh yeast in weight for the same rising ability of instant yeast and 2.5 times the amount of active dry yeast.
7 grams instant yeast = 1/4 ounce instant yeast = 2 1/4 teaspoons instant yeast = 21 grams fresh yeast or 1 1/4 blocks (0.6-ounce size) or about 1/2 block (2-ounce size) fresh yeast.
1 teaspoon instant yeast (3 grams) = 1/2 block (0.6 ounce size) fresh yeast.
7 grams of active dry yeast = 2 1/4 teaspoons active dry yeast = 17.5 grams fresh yeast = 1 block (0.6-ounce size) or 1/3 block (2-ounce size) of fresh yeast.
1 teaspoon active dry yeast = 1/3 block (0.6-ounce size) of fresh yeast.
Proof the fresh yeast by crumbling it into warm water (110 F) with a pinch of sugar. Stir to dissolve. Wait 10 minutes and check for foam building.
To use fresh yeast in a recipe, you can make a well in the center of the dry ingredients, crumble the fresh yeast into the middle, cover with warm liquids and stir up a little of the dry ingredients into the liquids. Wait until bubbles form, then continue mixing.
You can also dissolve fresh yeast in a little of your liquid and add it to the bowl with the rest of the liquids. Proceed as usual with kneading and proofing. Always soften or dissolve fresh yeast in liquids before mixing, or it will not distribute evenly throughout the dough.
