Cooking
Yeast Conversion Calculator
Convert a yeast weight among instant, active dry, and fresh.
Free to use — no sign-up or login.
Use
g
Amortization schedule
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The packet in the cupboard and the cake of fresh yeast are the same job at different weights. King Arthur’s hotline treats instant and active dry as one dry weight, and fresh as that weight divided by 0.33.
The percent of flour that yeast should be lives on the baker’s percentage calculator. This page only swaps the type.
One rule, both dry yeasts
Instant and active dry substitute at equal weight. Fresh yeast is the dry weight divided by 0.33, which is a little more than triple. A different baker’s 1.25 rule for active dry is not used here.
Weight, not spoons
A teaspoon of granules is a volume, and fresh yeast is a block. This page takes grams in and grams out. Volume spoons of yeast are not this page.
Worked example: 7 g instant to fresh
Weight 7, yeast you have set to instant, yeast the recipe wants set to fresh. Use 21.2 g. The same 7 g of instant is 7.0 g of active dry.
\[ 7/0.33=21.2 \]
Frequently asked questions
Why 21.2 g and not 21 g?
Dividing by 0.33 is 21.212…, and the page shows one decimal gram: 21.2.
Is active dry the same weight as instant?
On this page, yes. 7 g of one is 7.0 g of the other. Some bakers use 25% more active dry. That second rule is not mixed in.
How do I go from fresh back to instant?
Multiply the fresh weight by 0.33. 21.2 g of fresh returns 7.0 g of instant.
Do I still bloom active dry?
The weight is the same. Blooming is a method. Active dry is often stirred into warm water first. Instant can go in with the flour.
Can I type teaspoons?
No. Weigh the yeast. A spoon of instant and a spoon of fresh are not the same kind of measure.
References
Assumptions and limitations
Weight only, using one King Arthur substitution: dry yeasts match each other, and fresh is the dry weight divided by 0.33. Volume spoons are not converted.