How much yeast?

I always forget how much of each different type of yeast to use. An aide memoire…

Fresh Yeast

Let’s take this as the base - 10g of fresh yeast. You can just mix it with the flour but keep it separate from the salt.

Dried Active Yeast:

We need about 75% of the amount of fresh yeast. We need to activate it with a little water (dissolve it in a small amount of tepid water). So, for our 10gms of of fresh yeast, we’d use 7–8g of dried active yeast. There’s no real need to keep it separate from the salt but I tend to add it with the water.

Fast Acting/Easy/Quick Yeast

We need about 50% of the amount of fresh yeast. So, for our 10gms of of fresh yeast, we’d use 5g of fast acting yeast. It can be added straight to the flour and you really don’t need to keep it separate from the salt.