π Yeast Converter
Ran out of the yeast type your recipe calls for? Instantly swap between fresh yeast, active dry yeast and instant yeast with equivalent amounts, or calculate how much yeast you need from your flour weight and rise time. All calculations run locally in your browser β no data leaves your device.
π Yeast conversion reference
| Yeast type | Moisture | vs fresh yeast | 1 tsp weighs | Notes |
|---|---|---|---|---|
| Fresh yeast | ~70% | 1.0x (baseline) | ~3.0 g | Refrigerate, short shelf life |
| Active dry yeast | ~8% | 0.5x (1g β 2g fresh) | ~2.8 g | Bloom in water first |
| Instant yeast | ~5% | 0.33x (1g β 3g fresh) | ~3.1 g | Mix straight into flour |
β FAQ
Can active dry yeast and instant yeast be swapped 1:1?
No. Instant yeast is more concentrated: 1 g of instant yeast equals about 1.5 g of active dry yeast. If a recipe calls for 10 g of instant yeast, use about 15 g of active dry yeast; if it calls for 10 g of active dry, about 7 g of instant is enough.
What is the conversion ratio between fresh and dry yeast?
1 g of fresh yeast equals about 0.5 g of active dry yeast or 0.33 g of instant yeast. Reversely: 1 g of instant yeast β 3 g of fresh yeast, and 1 g of active dry yeast β 2 g of fresh yeast. Fresh yeast is about 70% water, so you need much more of it for the same leavening power.
How much yeast do I need for 500 g of flour?
Using instant yeast: about 1% of flour weight for a normal 2-3 hour room-temperature rise (5 g for 500 g flour), 1.5% for a quick 1-1.5h rise (7.5 g), and 0.5% for an overnight cold ferment (2.5 g). Triple the amount if you use fresh yeast, or multiply by 1.5 for active dry.
What happens with too much or too little yeast?
Too little yeast ferments slowly or not at all, leaving dense, small loaves. Too much ferments too fast, giving a strong yeasty flavor, and the dough can collapse or turn sour. Use this converter for precise substitution, and reduce the amount for cold fermentation.