Yeast Conversion Table

Yeast and BakingLessons

 

Yeast Conversion Table

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
(0.25 oz)
grams teaspoons ounces**
0-4 1 7 2+1/4 2/3
(1/3 of a 2oz. cake)

4-8

2

14

4+1/2

1+1/3
(2/3 of a 2oz. cake)

8-12

3

21

6+3/4

2

12-16

4

28

9

2+2/3
(1+1/3 of a 2oz. cake)

16-20

5

35

11+1/4

3+1/3
(1+2/3 of a 2oz. cake)

* 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 0.25 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 you have dry yeast & your recipe doesn’t have any liquids: Dissolve the yeast in about 1/4 cup of warm tap water, 110°F-115°F, stir in 1/2 teaspoon of sugar to the water to give the yeast a good start. Since you will be adding the extra liquid, you may have to work in a small amount of additional flour to achieve the appropriate dough consistency.