Yeast Conversion Calculator

Multiply the active dry weight by 0.75. So 10 grams of active dry becomes 7.5 grams of instant. Instant yeast is milled finer and slightly more active, so a smaller weight does the same job.

Fresh, or cake, yeast weighs about twice as much as active dry for the same rise, so multiply by 2. Ten grams of active dry equals roughly 20 grams of fresh. Crumble fresh yeast straight into the flour or dissolve it in the liquid.

Everything is normalised against active dry yeast: instant is 0.75x active dry and fresh is 2.0x active dry by weight. To go between any two types the amount is scaled to its active dry equivalent and then out to the target type.

Many bakers swap them evenly in a pinch and it usually works, but the accurate ratio is 0.75 instant for every 1 part active dry. Instant can be stirred straight into dry ingredients, while active dry is often bloomed in warm water first.

Yes. Instant or rapid-rise yeast tends to start faster and can shorten the first rise, while fresh yeast is often slower and more perishable. Judge the dough by how much it has grown and how it springs back, not only by the clock.

This tool works purely in grams because volume varies with how the yeast is packed. As a rough guide a standard packet of active dry or instant is 7 grams, which is a little over 2 teaspoons, but weigh it for accuracy.

Yes. Any finite amount from zero upward is accepted, including fractions like 2.5 grams, and results are rounded to a sensible baking precision. Negative numbers are rejected because a recipe cannot use less than no yeast.

Modern active dry is more forgiving than older versions and often works added dry, but blooming it in warm liquid confirms it is alive and gives a more reliable start. Instant is designed to skip that step entirely.

Yes. The conversion runs entirely in your browser using a fixed set of factors, so nothing you type is uploaded or stored. You can use it offline once the page has loaded.