Recipes from different countries specify different yeasts. Using the wrong amount can make dough rise too fast or too slow.
How to use the Yeast Converter
- Amount
- Yeast you have in the recipe
Results update as you type, and every field accepts the units shown in its menu.
How it works
Amounts are converted through fresh-yeast equivalents.
Inputs explained
| Field | What to enter |
|---|---|
| Amount | Units: g, mg, kg, oz, lb |
| Yeast you have in the recipe | Choose one: Instant yeast, Active dry yeast, Fresh (cake) yeast |
What each result means
- Fresh yeast = [Amount]÷[Yeast you have in the recipe]
- Active dry yeast = [Amount]÷[Yeast you have in the recipe]×0.4
- Instant yeast = [Amount]÷[Yeast you have in the recipe]×0.33
Example values
How the main result changes when Amount changes and everything else stays at the example values above:
| Amount (g) | Active dry yeast (g) |
|---|---|
| 3.5 | 4.2 |
| 5.25 | 6.4 |
| 7 | 8.5 |
| 8.75 | 10.6 |
| 10.5 | 12.7 |
| 14 | 17 |
Formula
Active dry = fresh × 0.4Instant = fresh × 0.33Worked example
Inputs — Amount: 7 g; Yeast you have in the recipe: Instant yeast.
Results — Fresh yeast = 21.2 g; Active dry yeast = 8.5 g; Instant yeast = 7 g.
Frequently asked questions
How much is one packet?
A standard packet is 7 g (¼ oz) of active dry or instant yeast.
Do I need to proof instant yeast?
No, it can be mixed straight into flour.
What formula does the Yeast Converter use?
Active dry = fresh × 0.4.