Yeast Converter
Swap between fresh, active dry and instant yeast in a recipe.
Approximate, by weight. Active dry and fresh are usually dissolved first; instant can go straight into the flour.
Same lift, different amounts
The three common yeasts differ in how much live yeast and moisture they contain, so a recipe written for one needs a different weight of another to rise the same way.
fresh : active dry : instant ≈ 3 : 1.25 : 1 (by weight)
Instant is the most concentrated and fresh the least, which is why fresh weighs roughly three times as much as instant for the same job. The calculator converts your amount to an instant baseline, then back out to each type.
A 7 g sachet of active dry yeast is about 5.6 g of instant yeast or roughly 16.8 g of fresh yeast — fresh weighs the most for the same rising power.
Baking with what you have
Run out of one type mid-bake and the others will stand in fine once converted. The bigger differences are in handling — whether to proof in liquid first — and shelf life, rather than the final loaf.
Baker’s notes
- Proof the wet ones. Active dry and fresh like a warm-liquid start.
- Judge by rise. Aim for roughly doubled dough, not a fixed time.
- Mind freshness. Old yeast is weak — test in warm sugared water if unsure.