Yeast Conversion Calculator: Active Dry, Instant and Fresh Yeast
Swap active dry, instant and fresh (cake) yeast by weight, teaspoons, packets or cubes. Choose the conversion rule your recipe follows, see all three yeasts at once with packet and teaspoon equivalents, and check the yeast against your flour.
How it works
Instant equivalent = amount ÷ factor of the yeast you have · Result = instant equivalent × factor of the yeast you need · Factors (instant = 1): baker’s rule active dry 1.25, fresh 3; US packet rule active dry 1, fresh 17 ÷ 7 ≈ 2.43; European rule active dry 1, fresh 3 · 1 packet = 7 g ≈ 2¼ tsp · Baker’s % = yeast ÷ flour × 100
The three common yeasts differ in water content and live-cell concentration, so equal weights do not raise dough equally. Fresh (compressed or cake) yeast is about 70% water, so it takes roughly two and a half to three times the weight of dry yeast to do the same work. Instant yeast is milled finer and is a little more active than traditional active dry yeast. Published conversions differ, so the calculator offers three rules. The baker’s rule of thumb (instant 1 : active dry 1.25 : fresh 3) gives active dry a 25% allowance. Red Star, a US yeast maker, treats active dry and instant as interchangeable and equates one 7 g packet with one 0.6 oz (17 g) cake of fresh yeast. European references equate a 7 g packet of dry yeast with half a 42 g cube of fresh yeast, or 21 g. The rule table shows how much the choice changes the answer. Teaspoons are based on a 7 g packet holding 2¼ tsp. If you enter the flour, the calculator shows the yeast as a baker’s percentage and compares it with Red Star’s guide of one packet of dry yeast for up to 4 cups of flour.
Worked example
With the defaults, you have 7 g (one packet) of active dry yeast and the recipe calls for instant. Under the baker’s rule the instant equivalent is 7 ÷ 1.25 = 5.6 g, about 1¾ tsp, or 0.8 of a packet; the same 7 g equals 5.6 × 3 = 16.8 g of fresh yeast. Under the US packet rule, 7 g of active dry is 7 g of instant and 17 g (0.6 oz) of fresh; under the European rule it is 21 g of fresh.
Sources: Red Star Yeast: Yeast conversion chart (1 packet = 7 g = 2¼ tsp = 0.6 oz fresh cake; active dry and instant interchangeable) · Red Star Yeast: Yeast types and usage · Wikipedia (German): Backhefe (a 7 g packet of dry yeast ≈ half a 42 g cube of fresh yeast) · BAKERpedia: Yeast (water content and activity of compressed, active dry and instant yeast)
Frequently asked questions
Can I swap instant and active dry one-for-one?
Yes for most recipes. Yeast makers treat modern active dry and instant as interchangeable. Some bakers use about 25% more active dry (or 20% less instant) to keep the timing the same; either way, judge the rise by the dough.
How much fresh yeast equals one packet of dry yeast?
Red Star equates one 7 g (¼ oz) packet with a 0.6 oz (17 g) cake of fresh yeast. European recipes usually equate it with half a 42 g cube, about 21 g. The difference is within normal variation in yeast strength.
How much is a packet of yeast?
A US packet holds ¼ oz (7 g), about 2¼ teaspoons of active dry or instant yeast, enough for up to about 4 cups (1 lb) of flour.
Do I still need to proof the yeast?
Active dry yeast is traditionally dissolved in warm water (100–110 °F, 38–43 °C) for 5–10 minutes first, which also shows that it is alive. Instant yeast goes straight into the flour. Fresh yeast can be crumbled in or dissolved in lukewarm liquid.
Why does my converted dough rise faster or slower?
Yeast strength varies with age, storage and brand, and conversions are approximate. Sugar, salt, dough temperature and flour type also change the rise. Watch the dough rather than the clock, and adjust next time.
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This calculator is for educational purposes. Double-check important results before acting on them.