Fresh yeast or rather 'moist' yeast is the yeast that is found on the refrigerated shelves in the supermarket ie: 'yeast' (a cube and bag) while dry yeast is found on the regular shelves (usually near baking needs). It can be converted in any recipe according to the following ratio: weight of dry yeast X 3 = fresh yeast (and a division operation for the opposite case), that is: 10 g dry yeast = 30 g fresh. If half a cube of fresh yeast is specified in the recipe, it can be replaced with a tablespoon of dry yeast.