Yeast Converter
Quick answer: Use about 75% as much instant yeast as active dry, or about 2.5× the weight of active dry if using fresh (cake) yeast.
Recipe calls for fresh yeast but you only have instant? Convert between active dry, instant and fresh yeast three ways.
Yeast equivalents
| Active dry | Instant | Fresh / cake |
|---|
| 7 g | 5.3 g | 17.5 g |
| 10 g | 7.5 g | 25 g |
| 1 tsp | ¾ tsp | ~2 tsp crumbled |
| 1 packet | 1 packet | ~1 cube |
How it works
The three common yeasts differ in moisture and strength. Instant is the most concentrated, so you need about 75% as much as active dry; fresh (cake) yeast is mostly water, so you need roughly 2.5× the weight of active dry. The tool converts a gram amount of any one into the equivalent of the other two so a recipe works with whatever's in your cupboard.
Frequently asked
Can I swap instant and active dry directly?
Nearly. Instant is a bit stronger, so use about 75% as much — and it can go straight into the flour without proofing first.
How do I use fresh yeast?
Crumble it into the liquid to dissolve. You need roughly 2.5× the weight of active dry to get the same rise.
Does yeast type change the taste?
Barely. It mostly affects convenience and rise speed — the flavor difference in a finished loaf is minimal.
Do I need to proof instant yeast?
No — instant yeast goes straight into the dry ingredients. Active dry is traditionally dissolved in warm liquid first.
How do I know if my yeast is still alive?
Stir it into warm water with a pinch of sugar; if it foams within about 10 minutes, it's active.
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