When I was making some Italian pane commune the other week, I needed to make some conversions with the yeast I was using (brewer's yeast). I found this site and used it as a guide.
In short: 1 cube of fresh brewer's yeast (lievito di birra fresco) is approximately 25g and the equivalent amount of dry brewer's yeast is (lievito di birra secco) ~7g. Their standard rule of thumb: divide by 3 (or 3.29, if one wants to be exact). Recipes calling for lievito madre require a sourdough starter (water-flour mixture). The brewer's yeast sold in health food stores is no longer active and unsuitable for baking. I found European brewer's yeast in 6g packets at a store for home brewing and distilling.
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