How to measure yeast when baking bread

[curdsandwhey]

I've bought fresh yeast which I've never used before. How exact do you have to be with the measurements? For example if there's a recipe that says to use 40g, and I have a 42g packet, is it going to cause a disaster to have the extra 2g? I found a conversion table of fresh to dry yeast and the amounts in g look very precise.

Bump. Is it one of those things where if you add a gram too much, it'll be a disaster?

I believe 7g is equivalent to two level tsp. I don’t think two extra grams is going to hurt.

Throw it all in. It will be fine. The little packets are always a bit over. It used to really bother me, I started with fresh yeast too, so I know that feeling!

Thanks. I've only ever used the dry packet yeast before so this is new to me.

It's scary changing in either direction, I expect.

Throw it in, enjoy the difference in taste... it will be different, a little more tangy.

I use a Paul Hollywood recipe, who says to reduce the amount of yeast by 25% if using dried. I always end up with bits of sachets left over but I daren't deviate from the instructions!

Yeah! He adds salt to make up the weight. Even DH thinks he uses too much salt.

one cube fresh yeast is equivalent to one sachet of dry (7g?)
I would use that amount for 600g flour.