What this calculator does
Three yeast types appear in recipes and they are not interchangeable by weight. Instant yeast is the most concentrated, active dry needs about 1.5 times as much for the same effect, and fresh yeast about 3 times as much.
So 7 g of active dry yeast is about 4.67 g of instant or 14 g of fresh. Substituting one for another at the same weight either under-leavens the dough or produces a noticeably yeasty flavour, and the error is largest when swapping fresh for instant, where the factor is three.
The formula
Everything converts through instant yeast as the reference. Active dry is taken as 1.5 times the instant weight and fresh as 3 times, so a conversion divides by the factor for the type you have and multiplies by the factor for the type you want. The instant-equivalent figure is shown alongside so the intermediate step is visible.
| Term | Meaning |
|---|---|
| Instant yeast | Also sold as rapid-rise or bread machine yeast. Finest grain and most concentrated, and can be mixed straight into flour. |
| Active dry yeast | Larger granules, traditionally proofed in warm liquid first. About 1.5 times the weight of instant for the same effect. |
| Fresh yeast | Also called cake or compressed yeast. Mostly water, so about 3 times the weight of instant, and it keeps only a couple of weeks refrigerated. |
The inputs explained
| Field | What to enter |
|---|---|
| Amount (g) | The amount of yeast you have or that the recipe calls for, in grams. |
| Yeast type you have | The type that amount refers to. |
| Convert to | The type you want to convert to. |
When to use it
Substituting what you have for what the recipe wants
The everyday case. Recipes specify whichever type the author uses, and the cupboard rarely matches.
Converting an older recipe
Recipes from before instant yeast became common assume fresh or active dry, and a straight weight substitution will over-yeast the dough by a wide margin.
Scaling a commercial formula
Bakery formulas often specify fresh yeast, which most home bakers cannot readily buy, so converting is necessary before the recipe can be used at all.
Worked examples
Every figure in the tables below is produced by this page’s own calculator at build time, so the numbers and the tool always agree. Select any row to load that scenario.
What does 7 g of active dry yeast convert to?
A standard 7 g sachet of active dry yeast converted to each of the three types.
| Convert to | Equivalent amount | As instant-yeast equivalent |
|---|---|---|
| Active dry | 7.00 g | 4.67 g |
| Instant | 4.67 g | 4.67 g |
| Fresh (cake) | 14.00 g | 4.67 g |
Questions
Can I substitute instant for active dry directly?
Not at the same weight. Use about two thirds as much instant as the active dry called for, so 7 g of active dry becomes roughly 4.7 g of instant. Instant can also go straight into the flour without proofing, which active dry traditionally requires.
Do I need to proof active dry yeast?
Modern active dry yeast generally works without it, though proofing in warm liquid remains the traditional instruction and does confirm the yeast is alive. Instant yeast does not need it at all and is designed to be mixed dry into the flour.
How much fresh yeast replaces a sachet of dry?
About three times the weight of instant, or twice the weight of active dry. A 7 g sachet of active dry is roughly 14 g of fresh yeast. Fresh yeast is mostly water, which is where the difference comes from.
Does using more yeast make bread rise better?
Faster, not better. More yeast shortens the rise, which reduces the time available for flavour to develop through fermentation. Many bakers deliberately use less yeast and a longer, cooler rise for exactly that reason.
For dough ingredient percentages, see the baker percentage calculator. For making self-rising flour, see the self-rising flour calculator.