How to use
Enter how much yeast the recipe calls for and which kind — you’ll see the equivalent amount of fresh (cake) yeast, active dry yeast and instant yeast.
How it’s calculated
By weight, the ratio fresh : active dry : instant = 1 : 0.4 : 0.33 is used — the multipliers professional bakers use (for example, Jeffrey Hamelman in Bread). An easy rule of thumb: you need about a third as much instant yeast as fresh.
Treat it as a guide: yeast strength varies by brand, and some charts use 0.5 for active dry.
Examples
- One packet (¼ oz, 7 g) of active dry = 17.5 g fresh = 5.8 g instant.
- 7 g of instant = 21 g fresh = 8.4 g active dry.
- 0.6 oz (17 g) cake of fresh yeast = 5.7 g instant.
FAQ
What’s the difference between active dry and instant? Active dry is usually dissolved in warm water first; instant (rapid-rise, bread machine) yeast can go straight into the flour.
How many teaspoons is a packet? A ¼-oz packet holds about 2¼ teaspoons. For accuracy, weigh it.
Will rising times change? Slightly — go by how the dough looks, not just the clock.
To make more or less of a recipe, use the recipe scaler.