The general bread-making rule is 1% dried yeast to flour (ie 5g yeast for 500g flour). More than that and your bread will taste yeasty. You can use less if you want to, though - the dough will take longer to rise, but it will develop more flavour.
The ratio is 5:3. If you're similarly befuddled by math, just tack on an invisible 1, select an amount for that 1, multiple that amount by 3 and then 5, and you should get the amount of flour and water you need. Then it's just 2% of the weight of the flour in salt and 1 teaspoon of yeast per 16 ounces/1 pound of flour.
As a rule of thumb, use: 1.4% of the weight of flour you are using (for example, 14g yeast per 1kg of flour) fast-acting yeast. 1% for dried yeast.
This No-Knead Whole-Wheat Bread recipe I published uses just 1/2 teaspoon of yeast for 400 grams of flour.
Depending on the recipe and rising time, you may use as little as 1 teaspoon, or up to 2 1/4 teaspoons (sometimes more) of instant yeast per pound (about 4 cups) of flour.
The general bread-making rule is 1% dried yeast to flour (ie 5g yeast for 500g flour). More than that and your bread will taste yeasty. You can use less if you want to, though - the dough will take longer to rise, but it will develop more flavour.
If you're using 1 kilo of flour, that means you need only 10 to 15 grams of yeast.
For a 450g (1lb) amount of flour, you need 15g fresh yeast, 7g dried active yeast or 3.5g (half a sachet) of fast action/easy-bake yeast.
Just remember: the less yeast, the longer the rising time (and/or the warmer the rising temperature).
Too much yeast could cause the dough to go flat by releasing gas before the flour is ready to expand. If you let the dough rise too long, it will start having a yeast or beer smell and taste and ultimately deflate or rise poorly in the oven and have a light crust.
200g whole wheat flour. 400g water. 10.5g salt. 1.5g instant baker's yeast (or just use 2g if your scale isn't fine enough)
800 gr flour. a little less than 1/2 litre of lukewarm water or milk. 8 gr salt (1 teaspoon) 10 to 15 g yeast or leaven.
For regular cycle machines, use ½ teaspoon of yeast per cup of flour. For one-hour or express machines the amount may be 2-3X more. Active dry yeast can be substituted for regular cycle only at ¾ teaspoon per cup of flour. Some brands can use instant and bread machine yeast interchangeably in recipes.
Generally speaking, a flour to water ratio of 2:1 achieves a dough of reasonable consistency. So if you have 500g of flour, use about 250 mL of water.
INSTRUCTIONS. Put the flour (300g), yeast (1 tsp) and salt (1 tsp) into a large bowl - Put the salt and yeast on opposite sides of the bowl to prevent the salt killing the yeast before it's had a chance to work. Make a well in the centre and add half the water (75ml), mix well with your hands.
How much baking powder should be added to plain flour to make self-raising flour? The answer is 1 tsp of baking powder per 100g of plain flour.
The general rule for yeast is 1.5% of the weight of the flour. So if you are using 100 grams of flour, you would use 1.5 grams of yeast and 3 grams of salt.
My basic sourdough recipe uses just 50g of starter for 500g of flour (so just 10% of starter). The reason I use only 50g is so that there is an option of extending the bulk ferment overnight. This makes it much easier to fit sourdough baking into my day (or night).
The ratio to replace yeast with baking powder in a recipe is 1:1, making it much easier to substitute if you have baking powder on hand. Simply measure out the amount of baking powder for how much yeast the recipe calls for. Baking soda substitution is best when used with: Batter breads.
So if a recipe calls for 250g of self-raising flour, and you only have plain, you need 5% of that 250g to be baking powder. That's 12.5g of baking powder.
500 grams flour to cups
500 grams of all purpose flour equals 4 cups.