How many tablespoons is a packet of dry yeast?

A standard packet of dry yeast contains about 2 1/4 teaspoons or 7 grams of yeast. Since there are 3 teaspoons in 1 tablespoon, a packet of yeast contains approximately 3/4 tablespoon. However, the exact amount can vary slightly between different brands and types of yeast.

Measuring Dry Yeast

When baking bread or making dough that requires yeast, it’s important to use the right amount for the recipe to turn out properly. Too little yeast and the dough won’t rise well, while too much can give an unpleasant yeasty taste.

Dry yeast comes in a few different forms:

• Individual packets – These small paper packets contain around 2 1/4 teaspoons or 7 grams of yeast.
• Small jars – Often contain around 4 ounces or 1/4 cup of loose dry yeast granules.
• Larger bags – Some brands sell bags with multiple ounces of yeast.

The most common is the individual packets. Since a packet equals about 2 1/4 teaspoons, and 3 teaspoons make 1 tablespoon, we can calculate that a packet of yeast contains approximately:

 2 1/4 teaspoons yeast per packet 3 teaspoons per 1 tablespoon 2 1/4 tsp / 3 tsp per tbsp = 0.75 tbsp per packet

So a single packet of dry yeast contains roughly 3/4 tablespoon of yeast.

However, yeast amounts can vary slightly between brands, so always check the label on the package. For example:

Brand Amount per Packet
Fleischmann’s Active Dry Yeast 2 1/4 teaspoons
Red Star Active Dry Yeast 2 1/4 teaspoons
SAF Instant Yeast 2 1/2 teaspoons

As you can see, most contain 2 1/4 teaspoons per packet, but SAF instant yeast contains slightly more at 2 1/2 teaspoons.

So for the most accuracy when substituting, first check the yeast packet for the exact amount in teaspoons or grams. But in general, each packet equals about 3/4 tablespoon of yeast.

Substituting Packets for Tablespoons of Yeast

In many bread recipes, the yeast quantity is listed by tablespoons instead of packets. So if you only have packets of yeast on hand, you’ll need to do a little conversion to determine how many to use.

Here is a simple shortcut to substitute packets for tablespoons of yeast:

• 1 packet of yeast = 3/4 tablespoon
• 1 tablespoon of yeast = 1 1/3 packets

So for example, if a recipe calls for:

• 1 tablespoon yeast = use 1 1/3 packets
• 2 tablespoons yeast = use 2 2/3 packets
• 3 tablespoons yeast = use 4 packets

And for the reverse substitution:

• 1 packet yeast = use 3/4 tablespoon
• 2 packets yeast = use 1 1/2 tablespoons
• 3 packets yeast = use 2 1/4 tablespoons

Keep in mind that it doesn’t need to be exact. The yeast will still work fine if you approximate the amounts.

Tips for Substituting Packets and Tablespoons of Yeast

• Round up or down – Rounding 1 1/3 packets to 1 1/2 packets or 4 tablespoons to 3 packets works fine.
• Use a little less – The dough may rise slightly slower, but using a bit less yeast is safer than using too much.
• Proof the yeast – If concerned, you can activate the yeast in warm water first to ensure it bubbles and foams before adding to the dough.
• Adjust rising time – Allow a little more time for dough to rise if using less yeast than the recipe states.

So in summary:

• A packet of yeast = ~3/4 tablespoon
• 1 tablespoon yeast = 1 1/3 packets
• Round amounts up or down as needed
• Proofing and activating yeast first provides insurance

Follow those tips, and you can easily substitute packets and tablespoons of yeast in any baking recipe.

Converting Grams of Yeast to Tablespoons

Another common way that yeast is measured is in grams. Since packets contain about 7 grams of yeast, you can use the following conversions:

• 7 grams yeast = 1 packet
• 3 grams yeast = about 1/2 tablespoon
• 6 grams yeast = about 1 tablespoon
• 42 grams yeast = about 2 tablespoons

Here is a handy reference chart:

Grams of Yeast Packet Equivalent Tablespoon Equivalent
3 grams 1/2 packet 1/2 tablespoon
7 grams 1 packet 3/4 tablespoon
10 grams 1 1/2 packets 1 tablespoon + 1/2 teaspoon
14 grams 2 packets 1 tablespoon + 1 1/2 teaspoons
21 grams 3 packets 2 tablespoons + 1 teaspoon
42 grams 6 packets 4 tablespoons

So if a recipe calls for 14 grams of yeast, you would use about 2 packets or 1 tablespoon plus 1 1/2 teaspoons worth of yeast.

Again, you don’t have to be exact. The yeast will still work fine with approximated amounts. If a recipe calls for an odd grams measurement like 17 grams, you can round to the nearest packet or tablespoon amount based on the conversions above.

Dry vs Active vs Instant Yeast

There are a few varieties of dry yeast to be aware of:

• Active dry yeast – The most common type, must be hydrated before using in dough.
• Instant yeast – Can be added directly to dry ingredients without activating first.
• RapidRise yeast – A instant yeast variety that activates quickly.
• Bread machine yeast – Finely granulated instant yeast for bread makers.

The main difference is that instant and rapid rise yeasts do not need to be dissolved and proofed first before adding to dough.

Active dry yeast should first be combined with warm water (110°F) and allowed to bloom and foam for 5-10 minutes before adding to the dry ingredients.

Instant yeast can simply be added to the flour and other dry ingredients right away. Keep in mind that if using instant yeast instead of active dry, you’ll typically use about 25% less yeast in the recipe.

So make sure to check the type of yeast used and adjust the amount as needed based on the substitutions above. Instant yeast is more concentrated, so you use smaller amounts.

Summary of Yeast Types

Yeast Type Activation Usage
Active dry yeast Must be dissolved in water first Full recipe amount
Instant yeast Can be added directly to dry ingredients 25% less than recipe amount
RapidRise yeast Can be added directly to dry ingredients 25% less than recipe amount

So make sure to account for the type of yeast you are using and follow the package instructions. With a little care paid to the yeast used, your bread dough will turn out perfectly risen every time.

Typical Amounts of Yeast in Bread Recipes

Looking at some standard bread recipes reveals typical yeast amounts:

• Basic white bread – 1 tablespoon active dry yeast
• Whole wheat bread – 1 1/2 tablespoons active dry yeast
• French bread – 1 1/2 teaspoons instant yeast
• Sourdough bread – 1/4 teaspoon active dry yeast
• Pizza dough – 1 teaspoon active dry yeast
• Cinnamon rolls – 2 teaspoons instant yeast

The more whole grains and heavier doughs tend to use a bit more yeast to help the dough rise sufficiently. Lean white dough may only use 1 teaspoon per loaf.

Sourdough starters provide the main leavening action for sourdough, so very little added yeast is needed. Often just 1/4 teaspoon per loaf helps get fermentation going.

Pizza, rolls, and sweet bread with lots of sugar like cinnamon rolls may use 1-2 teaspoons yeast per batch. Enough for a good rise over a shorter timeframe.

So in general, a range of 1/4 teaspoon to up to 1 1/2 tablespoons covers the yeast needed for most standard bread recipes. Going above 2 tablespoons risks over-proofing the dough.

Too Little or Too Much Yeast

What happens if you use too little or too much yeast in your dough?

Too little yeast

• Slow rising of the dough
• Shorter, denser finished loaves
• Less oven spring and expansion
• Paler crust color

While bread can still turn out alright with less yeast, it often benefits from allowing a longer first and second proof time to let the yeast fully act on the gluten.

If very little yeast is used, letting dough rise overnight in the refrigerator can help. This slow fermentation allows gluten bonds and flavors to fully develop.

Too much yeast

Too much yeast in dough can cause:

• Overly rapid rising
• Yeasty off flavors
• Large air pockets in crumb
• Poor keeping quality after baking

The abundance of yeast ferments the dough too quickly. This doesn’t allow time to properly develop the gluten structure. Large air pockets and tunneling can occur in the crumb.

The yeasty taste from over-proofing also comes through, as well as reduced shelf life since the dough fermented too fast.

Sticking close to recommended yeast amounts per recipe and proofing times leads to the best results. But even if the yeast is a bit off, adjustments can improve the final loaf.

Key Takeaways

• A packet of yeast contains approximately 3/4 tablespoon of yeast
• 1 tablespoon of yeast equals about 1 1/3 packets
• 7 grams of yeast equals 1 packet or 3/4 tablespoon
• Active dry yeast must be dissolved in water first, instant yeast can be added directly to dry ingredients
• Use 25% less instant yeast compared to active dry yeast in recipes
• Too little yeast leads to slow rising, too much causes over-proofing
• Standard yeast amounts in bread fall between 1/4 teaspoon to 1 1/2 tablespoons yeast

So be sure to check the type of yeast and amount in teaspoons or grams called for in any yeast bread recipe. Use the conversions and substitutions provided above to swap packets for tablespoons or grams of yeast successfully so your dough rises perfectly every time.

Conclusion

In summary, one packet of dry yeast generally contains approximately 3/4 tablespoon of yeast. However, yeast amounts can vary slightly between brands, so it’s always best to check the package for the exact gram or teaspoon measurement per packet.

When substituting, you can estimate 1 packet as 3/4 tablespoon and 1 tablespoon as 1 1/3 packets. Converting grams of yeast to teaspoons or tablespoons is also straightforward using the reference charts provided.

Pay attention to the type of yeast as well when measuring amounts. Active dry yeast requires hydrating first while instant yeast can be added directly to the dry ingredients in a recipe.

Using too much yeast can make dough rise too quickly and result in over-proofing. Too little yeast leads to slow rising and dense loaves. The typical yeast amount for most bread falls between 1/4 teaspoon to 1 1/2 tablespoons per loaf.

With the guidelines provided here, you can easily swap the yeast measurements called for in any bread recipe and turn out perfect loaves every time.