Yeast Conversion
Fresh, active dry and instant yeast converted by weight at factors you set (½ and ⅓ of fresh as commonly published), with teaspoons, packets and % of flour.
The equivalent weight of each yeast type, in teaspoons and packets at the weights you enter, and as a percentage of the recipe’s flour — with the conversion factors visible and editable.
Example: 7 g of active dry is 14 g fresh or 4.7 g instant at the usual ½ and ⅓; that is 2.3 teaspoons at 3.1 g, one 7 g packet, and 1.4 % of 500 g flour.
Same organism,
less water.
Why the three yeasts convert by weight, where the factors come from and why they are inputs, how spoons and packets are handled, and what the method difference is.
Three concentrations
Fresh (cake) yeast is about 70 % water; active dry and instant are dried, and instant is finer and more active per gram. The commonly published equivalences — active dry about half the weight of fresh, instant about a third — are the page’s defaults, shown as inputs because producers state their own figures and the packet is the authority.
Spoons, packets, percent
A teaspoon of dry yeast weighs about 3 g and a US packet 7 g (¼ oz), but both vary; enter the weights on your packet and the page converts. With the recipe’s flour weight the yeast is also shown as a baker’s percentage, the figure that transfers between recipes.
Method
Active dry yeast is usually dissolved in warm liquid first; instant is mixed in dry; fresh is crumbled in. The conversion changes the amount, not the recipe’s method.
What the number does not settle
Fermentation time and temperature decide how much yeast a dough needs; a cold, long dough uses a fraction of a quick one. Inputs stay in your browser; the same anonymous usage counts as the rest of the site apply.