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CONVERSION TABLE FOR CAKE AND DRY YEAST
Using the chart below, determine your yeast requirements based on the total amount of flour in your recipe.
|
Flour |
Dry Yeast |
Cake Yeast |
||
|
cups* |
packages (1/4 oz.) |
grams |
teaspoons |
ounces |
|
0 - 4 |
1 |
7 |
2+1/4 |
2/3 |
|
4 - 8 |
2 |
14 |
4+1/2 |
1+1/3 |
|
8 - 12 |
3 |
21 |
6+3/4 |
2 |
|
12-16 |
4 |
28 |
9 |
2+2/3 |
|
16-20 |
5 |
35 |
11+1/4 |
3+1/3 |
* One pound of flour is approximately equal to 4 cups of flour.
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.