interchanging fresh and dry yeast in a recipe

[KarenH]

Does anyone know of a quick conversion for fresh yeast to dry yeast, and vice versa?  For example, if a recipe lists dry yeast, can you just swap it for fresh yeast, and in what quantity?  And in reverse, if the recipe lists fresh yeast, how much dry yeast do you need, and will the recipe work as well with the dry stuff?

[cookie1]

Karen there are quite a few posts on here regarding this. I've just had a look and it will be easier to answer than try and find them. I'm sure someone else will be able to do it.
It is half the dried yeast to fresh yeast approximately. So if you have 10g fresh yeast, you will use 5g of dried yeast.

[fundj&e]

this is what i have in my notes

10g of fresh yeast = 1 teaspoon of dry yeast

[cecilia]

This page is interesting - it lists lots of different guides on how to convert:

http://www.thefreshloaf.com/node/19314/re-yeast-conversion-fresh-dry-and-calculator-fun