How much yeast you really need
Almost everyone uses too much. The amount of yeast isn't fixed: it depends mainly on how many hours you wait and what temperature you have.
Basic rule
The more time you give the rise, the less yeast you need. With little yeast and lots of time the dough matures better and is more digestible.
Guideline amounts (fresh yeast per 1 kg flour)
| Total hours | At 20°C | In the fridge |
|---|---|---|
| 4–6 h | 10–15 g | — |
| 8–12 h | 3–5 g | — |
| 24 h | 1–2 g | 1–3 g |
| 48–72 h | — | 0.5–1 g |
Fresh or dry
Dry yeast is about three times stronger than fresh: 1 g dry ≈ 3 g fresh. So divide the table amounts by three if you use dry.
Frequently asked questions
Is little yeast and lots of time better?
Yes: it's the secret to a light, digestible dough. Excess yeast gives a beery taste and heaviness.
How much dry instead of fresh?
About a third: 1 g dry equals 3 g fresh.
Does temperature matter?
A lot: in the warmth yeast races, in the cold it slows. The same dose gives different results at 20°C or in the fridge.
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