Yeast converter

Yeast conversions

By weight. Instant yeast is the baseline:

• 1 g instant yeast = 1.25 g active dry yeast
• 1 g instant yeast = 3 g fresh yeast
• 1 g active dry yeast = 0.8 g instant yeast
• 1 g active dry yeast = 2.4 g fresh yeast
• 1 standard packet active dry = 7 g = 2 1/4 teaspoons
• 1 packet of instant yeast is also sold at 7 g
• Fresh yeast is sold in cakes, often 17 g or larger

The three kinds of yeast

Instant yeast is dried at a gentle temperature into fine particles that rehydrate fast. You can mix it straight into the flour. It is the most concentrated of the three, so a recipe needs the least of it.

Active dry yeast is dried harder into larger granules. Some of its cells do not survive the drying, which is why a recipe needs about 1.25 times the weight of instant. Many bakers proof it in warm water first, though modern active dry can also go straight into the dough.

Fresh yeast, also called cake or compressed yeast, is moist and perishable. It is mostly water, so a recipe needs about 3 times the weight of instant. It is less common in home kitchens because it spoils within a couple of weeks.

Active dry and instant in practice

The 1.25 factor between active dry and instant reflects the dead cells in active dry. Some bakers and brands, including King Arthur, treat the two as a straight 1-to-1 swap and simply expect a slightly slower rise from active dry. Either approach works; the calculator uses the 1.25 factor as the more cautious estimate.

Yeast is forgiving. A little too much rises faster, so watch the dough and shape it when it has doubled rather than when the clock says. A little too little just rises slower.

Always check the expiration date. Old yeast loses potency, and no conversion fixes dead yeast. To test it, dissolve a little in warm water with a pinch of sugar; it should foam within 10 minutes.

Packets, teaspoons, and grams

A standard US packet of active dry or instant yeast holds 7 grams, about 2 1/4 teaspoons. Fresh yeast is sold by weight in cakes. Grams are the dependable unit, because the granule size differs between yeast types, so a teaspoon of one is not the same weight as a teaspoon of another.

Common yeast mistakes

• Swapping fresh yeast gram for gram with dry yeast. Fresh is mostly water; you need about three times the weight of instant.
• Using yeast past its date. Dead yeast does not rise, and no recipe adjustment helps. Proof it first if you are unsure.
• Killing yeast with hot water. Water above about 130F starts to kill yeast. Use warm water, not hot.
• Measuring yeast by the teaspoon across types. Granule sizes differ; weigh in grams for a reliable amount.

FAQ

How do I convert active dry yeast to instant?

Use about 0.8 grams of instant yeast for every 1 gram of active dry, since instant is more concentrated. Many bakers also swap them 1 to 1 and accept a slightly different rise time.

How much instant yeast equals a packet of active dry?

A packet of active dry is 7 grams. The instant equivalent is about 5.6 grams. In practice many recipes use the same 7-gram packet of either.

How do I convert fresh yeast to dry yeast?

Fresh yeast is about 3 times the weight of instant yeast. So 21 grams of fresh yeast is roughly 7 grams of instant, or about 9 grams of active dry.

Is instant yeast the same as rapid-rise yeast?

Yes. Instant yeast is sold under several names: rapid-rise, quick-rise, and bread-machine yeast. They are the same product and convert the same way.

Do I need to proof instant yeast?

No. Instant yeast can go straight into the flour. Proofing in water is the traditional step for active dry, and even there it is now optional with modern yeast.

Related tools and guides

• Yeast packets vs tablespoons
• Bread hydration calculator
• Why bakers weigh ingredients
• All calculators

Where these ratios come from

The 1-to-1.25-to-3 ratio of instant to active dry to fresh yeast is the conversion published by baking references and yeast producers. It reflects the moisture content and the share of live cells in each form.