Now that our recipes are mostly online (here), it probably makes sense to post our carefully compiled conversion charts online too. We decided pretty early on after moving here, and not having a dishwasher (gasp!) that we like the metric system and weighing our stuff. It helps to limit the amount of dish washing necessary before and after a cooking project.
These conversions are what we use and we’ve developed these tables out of necessity. If you know of other handy conversions, please post them here as comments.
So many recipes we have found online or elsewhere assume
there is only one kind of yeast, or
all yeast is packaged in the same way, or
it doesn’t matter, or
you know what they mean.
Those points are all really annoying.
Fortunately, we found this yeast converter online. The bonus here is that it not only converts between different kinds of yeast, but also different measurement methods: volume (e.g., cups or spoons) and mass (grams or ounces). This is especially helpful for those of us trying to follow recipes written based on teaspoons of instant or active dry yeast by substituting with grams of fresh (a.k.a cake or compressed) yeast.
We will be very sad if this site ever goes dark. Here’s the basic underlying formula, copied wholesale from that site:
1 part instant yeast (100%) = 3 parts fresh compressed yeast (300%) = 1.5 parts active dry yeast (150%)