Wondering how much dry yeast is in a packet? If you are going to make your own bread or brioche, the recipe must call for the right amount of yeast. This way, they will rise nicely!
Many recipes call for a packet of yeast without even mentioning the exact amount you need to add to the dough. Are you a baker? Do you know how much yeast is in a packet?
If not, you are in for a treat. This blog post will tell you all about yeast and how much is in each packet. So you will never have to wonder again.
In general, a packet of yeast weighs 7 grams or ¼ ounce and equals 2 ¼ teaspoons (11 ml).
What is yeast?
The name "yeast" comes from the fact that these organisms cause bread dough to rise: they make it swell.
But don't confuse baker's yeast with a leavening agent - baking powder.
The latter is a "chemical yeast" made from baking soda, potassium hydrogen tartrate, and cornstarch. Baking powder is used to make cakes.
Types of yeast
Four main types of yeast are baker’s yeast, nutritional yeast, brewer's, and wine yeast.
The type used in baking is called baker's yeast. But keep reading to know all the baker’s yeast varieties!
Active dry yeast
To make active dry yeast, manufacturers remove the water from live organisms.
This process makes fine granular yeast that you can buy in small glass jars or as packets for brewing your own recipes with homemade ingredients.
Active dry yeast is dormant until dissolved in a small amount of warm water at 110 degrees F/43 degrees C.
You should always read the package directions. For example, some brands request to add sugar simultaneously as the yeast.
Then you should add it to other ingredients, where it causes the dough to rise.
Note: Always check the expiration date before using active dry yeast. Even with this step, the yeast's potency varies over time and can produce inconsistent baking results.
Instant dry yeast
Instant yeast is another type of dry yeast known since the 1970s. It is made the same way as active dry yeast but dried quicker and is milled into very light particles.
Since this type of yeast is more delicate, it dissolves and works faster. In addition, instant yeast doesn't need to be activated in water; it can be added to dry ingredients at the same time to be mixed.
This type of yeast is highly stable, tolerate temperatures up to 130 degrees F/54 degrees C, and can be stored for several years by freezing.
The most common brands in the United States are SAF instant yeast and Dr. Oetker yeast.
Fast-acting instant yeast
It is instant yeast (as a subcategory of instant yeast) milled into smaller granules and doesn’t need to be activated into water.
It also contains some enzymes and other additives that make the dough rise faster.
So using fast rising yeast, you can shape your bread after kneading, skipping the first rise. This yeast is specifically designed to work with only one rise.
Fast-acting instant yeasts include RapidRise yeast by Fleischmann's brand and Quick-Rise by Red Star.
Bread machine yeast
A bread machine yeast is an instant dry yeast that doesn't need to be activated before use.
It is designed to use in recipes created for bread machines.
Here is a table comparing characteristics of dry yeasts.
|Active dry yeast
|Instant dry yeast
|Bread machine yeast
|Tolerant of temperatures up to 130°F (54°C)
|Works for recipes with two rises
|Works for recipes with one rise
|Suitable for cold-proofed doughs
Cake yeast, also known as fresh, wet, or compressed yeast, is different from dry yeast: it is produced as a solid block.
One fresh yeast cake weighs 2 ounces (57 grams) in the U.S. and 1.48 ounces (42 grams) in Europe.
It has a shorter shelf life due to its high moisture content and should be refrigerated to maintain its leavening properties.
Fresh yeast should be dissolved in warm water or milk before adding to the dough ingredients.
Professional bakers prefer to work with this type of yeast due to its intense flavor compared with dry yeast varieties.
How yeast works
Once the yeast is mixed into the dough, the yeast cells ingest the sugars they find there and convert them into ethanol and carbon dioxide (CO2). This process is called alcoholic fermentation.
Carbon dioxide takes up space and inflates the bread from the inside. It forms bubbles (the "holes" in the crumb of the bread).
Also, don't forget about gluten that forms an elastic net in the bread dough. Therefore, kneading the dough allows developing gluten.
During baking, CO2 released from the yeast cannot escape since the bread is a closed medium. Thus, attracting by the surface, it goes to the surface of the bread.
It wields pressure on the gluten net, and the dough swells. The more yeast and sugar in bread dough, the better the dough will rise. Do you remember airy brioches from the bakeries?
How much yeast is in a packet?
Dry yeast (active and instant) are usually sold in small envelopes (packets) as a set of three.
But how much yeast is in one packet? Does a standard yeast packet contain different amounts of the different types of yeast?
A package of yeast contains 7 g of yeast.
So, 2 packets of yeast contain 14 grams of yeast, and so on.
How much is active dry yeast in a packet?
One packet of active dry yeast contains 7 grams.
How much instant yeast is in a packet? Also, 7 grams.
How much yeast is in a Fleischmann packet?
A packet of Rapid Rise yeast contains 7 g of the product too. It is the same for the sachet of Quick-Rise yeast.
How many ounces of yeast is in a packet? The answer is ¼ oz.
If the recipe calls for a packet of yeast and you only have a jar of yeast, how much yeast would you measure? You can measure it with teaspoons or tablespoons.
How many teaspoons are in a packet of yeast?
A package of yeast contains 2 ¼ teaspoons of yeast.
How many tablespoons are in a packet of yeast?
A pack of dry yeast (active or instant) measures ¾ tablespoon.
If you bake a lot of yeasted bakes, it makes sense to buy a jar of yeast. Otherwise, purchase a few packets since the yeast tends to lose its potency, especially active dry yeast.
How many packets of yeast do you need for baking?
First, I wouldn't recommend changing the amount of yeast in the recipe you follow if you are a beginner baker.
Second, if you have experience in baking, you probably know about the importance of the yeast-to-flour ratio.
Generally, one packet of active dry yeast should be used with one pound of flour, which equals about 4 cups or 454-500 grams of flour.
As for fresh yeast, you should use 0.6 ounces (17 grams) of it for 4 cups of flour.
Here is a table to determine how much yeast you need based on your recipe's total amount of flour.
|Flour in cups
|1 ⅓ oz.
|2 ⅓ oz.
|3 ⅓ oz.
In general, using less yeast to the dough is better than adding too much of it.
Once you add too much yeast to the dough, it causes issues in the baked bread quality.
First, it may happen that the bread will have irregular holes since the CO2 was created within a short period. Or even worse, the bread may collapse.
Second, your bread may smell and taste like yeast.
If you add less yeast than required in the recipe, the dough will rise slowly, but according to home bakers, the slower raises of the dough results in the better taste of the bread.
One of the most common questions among bakers is whether to substitute active dry yeast with instant yeast. Are they interchangeable?
The good news is that you can use a packet of instant yeast instead of one envelope of active dry yeast. They both contain 7 g of yeast.
The same works for fast-acting yeast. It is also sold in 7-gram packets and can be used instead of active dry yeast.
Remember that instant yeast and fast-acting yeast don't need to be activated in the water and work faster than active dry yeast.
Can you use cake yeast instead of dry yeast? US block of cake yeast (2 oz.) is equivalent to three packets of dry yeast.
One-third of the fresh yeast block equals one packet of dry yeast.
Here is the yeast conversion chart.
|Dry yeast in packets
|Dry yeast in grams
|Dry yeast in teaspoons
|⅔ oz. or
⅓ of a 2 oz. block
|2 ¼ tsp
|1 ⅓ oz. or
⅔ of a 2 oz. block
|4 ½ tsp
|2 oz. or
one 2 oz. block
|6 ¾ tsp
|2 ⅓ oz. or
1 ⅓ of a 2 oz. block
|3 ⅓ oz. or
1 ⅔ of a 2 oz. block
|11 ¼ tsp
How to proof or activate dry yeast
There are two ways you can tell if your yeast is still good.
The first one involves using an expiration date on the package, which will indicate how long ago it was manufactured and when this product should be used for its most effective results.
If your packet of yeast is open, there is also a yeast activity test that doesn't require any dating procedure at all. Stir one packet of dry yeast and wait for 10 minutes.
The yeast is considered active if the foamy yeast mixture has risen to the 1 cup mark and has a rounded top.
It means that yeast is good, working, and could be used in your recipe.
How to measure yeast
Usually, the measuring of yeast is straightforward when the recipe calls for an envelope of yeast that weighs 7 grams.
If you have a jar of dry yeast, measure the required amount of yeast with a teaspoon or tablespoon.
A single packet of yeast measures 2 ¼ teaspoons and ¾ tablespoon of product.
But what if you need to measure 1 or 2 grams of yeast?
Many digital kitchen scales, for example, the Escali kitchen scale, provide weight readings in 0.1 oz. (1 g) increments.
You can also succeed with a detailed task using a digital spoon scale.
But what is 1 gram of yeast in teaspoons?
1 gram of yeast is 0.35 teaspoons.
How to store yeast
You should store an unopened sachet of yeast in a cool and dry place, away from sunlight and temperature fluctuations.
Remember that active dry yeast is highly perishable. That is why always check the expiration date before use.
Even if the active yeast is not expired yet, it is highly recommended to verify it is alive by performing a yeast activity test.
Opened envelops of active dry yeast should be stored in an airtight container in the fridge or freezer.
Store the opened instant yeast, including Fleischmann's yeast and bread machine yeast in an airtight container in the refrigerator or freeze them.
Cake yeast should always be refrigerated to keep its potency. Store it in an airtight container in the fridge for up to 2 weeks or freeze it for up to three months.
Frequently asked questions
There is no correct answer. Instead, you should choose one kind of yeast and test. For the beginner baker, SAF instant yeast might work the best, considering its shelf life, stability, and versatility.
The expired yeast with lost potency will not work for rising dough. In the experiment, it might seem like it works, but you need the yeast powerful enough if you want a good rise of your dough.
Always check the expiration date of the yeast on the packet. Active dry and instant yeast has a shelf life of two years if stored properly. Make sure to perform the yeast activity test before using it.