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Yeast conversion calculator
Weigh yeast in grams for the best match. Teaspoons vary between brands.
Enter the amount and the type you have. The other two types appear below.
How the conversion works
To convert fresh yeast to active dry yeast multiply the fresh weight by 0.4. To convert fresh yeast to instant yeast multiply the fresh weight by 0.33. To go from dry to fresh divide by the same number.
These are the general guidelines on the King Arthur Baking yeast reference. It adds that it is best to follow the ratio the yeast maker gives.
Active dry yeast must be hydrated in warm water before it goes into dough. Instant yeast can go straight in. Most makers suggest adding water to make up the weight difference between dry and fresh yeast.
Source: King Arthur Baking yeast reference.
Example
A recipe calls for 20 g of fresh yeast.
Active dry yeast is 20 times 0.4, which is 8 g. Instant yeast is 20 times 0.33, which is 6.6 g.
Fresh yeast to dry yeast table
| Fresh yeast | Active dry yeast | Instant yeast |
|---|---|---|
| 5 g | 2 g | 1.65 g |
| 10 g | 4 g | 3.3 g |
| 17 g | 6.8 g | 5.61 g |
| 25 g | 10 g | 8.25 g |
| 50 g | 20 g | 16.5 g |
Questions about this page
Do I need to proof active dry yeast?
Most packages say to stir it into warm water first. Instant yeast can go in with the flour.
Will the dough rise at the same speed?
Close, not identical. Watch the dough, not the clock.
Can I convert teaspoons?
Weigh a teaspoon of your yeast once and enter grams.