Dough & Pastry 7 g
Yeast Type Conversion Calculator
Convert any amount between instant, active dry and fresh (cake) yeast in grams, teaspoons or packets, or swap commercial yeast for sourdough starter, with how to use each.
How to use it
- Enter the amount from the recipe and its unit.
- Choose the yeast the recipe uses and the yeast you have.
- Use the amount shown and follow the how-to for your yeast.
How it works
By weight, active dry yeast is used at about 1¼ times instant yeast, and fresh yeast at about 2½ times instant, because fresh yeast is about 70% water. A packet is ¼ oz (7 g, about 2¼ teaspoons).
To switch to sourdough, use active starter at about 20% of the flour weight and take half its weight out of both the flour and the water.
Assumptions and limits
- Conversions are standard averages; brands differ slightly.
- Sourdough rises take 4 to 8 hours or longer depending on starter strength and temperature.
Tips
- Store yeast in the fridge or freezer to keep it lively for months.
- Proof active dry yeast in warm water (100 to 110°F) until foamy.
- Instant yeast can go straight into the flour.
Recipes to try it with
Questions
How do I convert active dry yeast to instant?
Use about 25% less instant yeast: 2¼ tsp active dry becomes about 1¾ tsp instant.
How much fresh yeast equals one packet of dry yeast?
About 17 g (a 0.6 oz cake) replaces one ¼ oz packet of active dry yeast.
Can I use instant yeast instead of active dry?
Yes, often one for one by the packet; the rise will just be a little faster.
How much sourdough starter replaces yeast?
About 20% of the flour weight in active starter, with the flour and water reduced by half the starter each.