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The original was posted on /r/askculinary by /u/tinpanalleypics on 2023-09-26 21:45:25.

We’re just trying to do some conversions for yeast from fresh to dry (active or instant) and it seems a lot of sites contradict each other. We need a definitive conversion from fresh yeast to both active dry and instant. Fresh is just too hard to maintain at the volumes we use it so we have to rely on packets. But so many different sites have different calculations.