Yeast Converter
Swap any yeast for any other. Enter what your recipe calls for — or what you have in the fridge — and get the equivalent amount in the other two types, by weight. The three yeasts aren't interchangeable gram-for-gram: instant is more concentrated than active dry, and fresh yeast is mostly water, so each needs a different quantity to do the same job. Free, ad-free, runs in your browser.
How to Convert Yeast
1. Enter Yeast Amount
Type in the quantity of yeast specified in your recipe or baking formula.
2. Choose Type & Unit
Select your starting yeast type and unit. Fresh yeast is locked to weight (grams or ounces) for baking precision.
3. Read Converted Ratios
View the exact equivalents for the other two yeast styles below in both weight and dry volume measures.
Conversion Results
Instant Yeast
Fresh Yeast
Frequently Asked Questions
What's the difference between active dry, instant, and fresh yeast?
They're the same organism at different moisture levels. Instant yeast is the most concentrated and finely milled, active dry has more moisture and slightly less potency by weight, and fresh (or "cake") yeast is mostly water — so you need progressively more of each to get the same rise. That's why you can't swap them one-for-one.
How do I substitute instant yeast for active dry?
Use about 75% of the weight — if a recipe calls for 10g of active dry, use roughly 7.5g of instant. Going the other way, use about 1.33 times as much active dry as instant. Instant can be mixed straight into the dry ingredients, while active dry is often dissolved in warm (not cold) liquid first, especially in a cool kitchen.
How much fresh yeast equals a packet of dry yeast?
A standard 7g packet of active dry yeast is roughly 17.5g of fresh yeast (about 2.5×); a 7g packet of instant is roughly 21g of fresh (about 3×). Fresh yeast is always measured by weight, never by teaspoon, since it's a moist solid rather than a dry granule — this converter keeps fresh yeast in grams and ounces for that reason.
Will my dough rise the same after converting?
The amounts are matched for equivalent rising power, but the timing can differ — instant yeast tends to get going faster than active dry, often shaving time off the rise. Treat the converted amount as a reliable starting point and watch the dough rather than the clock: it's ready when it's roughly doubled, not when a timer says so.
