Yeast Converter
Convert between fresh, active dry and instant yeast.
About the Yeast Converter
Dry yeasts have had most of their water removed, so you need less: King Arthur Baking's professional reference converts fresh yeast to active dry by multiplying by 0.4 and to instant by 0.33. Manufacturers' own ratios vary a little, so follow the packet if it differs, and add the weight difference back as water to keep the same dough. Active dry is usually dissolved in warm water first; instant can be mixed straight into the flour.
The formula
Active dry = fresh × 0.4; instant = fresh × 0.33
Worked example
Example: Equivalents = Fresh 22 g · active dry 8.8 g · instant 7.3 g
- Inputs: Recipe uses: Fresh (cake); Amount: 22 g.
- Formula: Active dry = fresh × 0.4; instant = fresh × 0.33
- Result: Equivalents = Fresh 22 g · active dry 8.8 g · instant 7.3 g
Questions people ask
Can I swap instant and active dry one-for-one?
Roughly, in many home recipes; instant is a little stronger.
How do I test old yeast?
Mix with warm water and sugar; it should foam within 10 minutes.