Yeast Converter
Recipe calls for fresh yeast but you only have instant? Enter what the recipe says — get what to actually use.
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Fresh
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Active dry
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Instant
How the conversion works
Fresh yeast is about 70% water, so a little dry yeast goes a long way. The standard conversion is fresh : active dry : instant = 100 : 40 : 33 — that is, replace fresh yeast with 40% of its weight in active dry, or 33% in instant.
| Fresh | Active dry | Instant | Common use |
|---|---|---|---|
| 10 g | 4 g | 3.3 g | One overnight loaf |
| 21 g (½ cake) | 8.4 g | 7 g (1 packet) | Standard recipe |
| 42 g (1 cake) | 17 g | 14 g (2 packets) | Big batch / sweet dough |
Do I need to change anything else?
Active dry yeast traditionally gets dissolved in warm water (~40 °C) for 5–10 minutes before use — modern brands often skip this, but it never hurts. Instant yeast mixes straight into the flour. Fresh yeast crumbles into the liquid. Rising times are close enough that you usually don't need to adjust the schedule — just watch the dough, not the clock.