Swap fresh yeast for active dry or instant at the right weight.
Dry yeasts are much stronger per gram than the moist fresh cake, so weights shrink to roughly a third or two-fifths. Using fresh-yeast grams straight into dry recipes over-leavens the dough and changes the whole rise schedule.
Fresh Yeast to Dry Yeast
Active dry = fresh x 0.4; instant = fresh x 1/3
Active dry = fresh x 0.4; instant = fresh x 1/3 Dry yeasts are much stronger per gram than the moist fresh cake, so weights shrink to roughly a third or two-fifths.
Using fresh-yeast grams straight into dry recipes over-leavens the dough and changes the whole rise schedule.
This calculator takes 1 input: Fresh yeast. The pre-filled defaults are a realistic starting point — replace them with figures from your own environment for a result you can act on.