Yeast Conversion Calculator
Fresh to instant divides by three. Not by two.
Work out Yeast Conversion. Fresh to instant divides by three. Not by two. Free, with no account and nothing to install.
Instant (rapid rise)
3.33 g
From 10 g of fresh (cake) yeast · about 1.08 tsp
The conventional ratios are 3:1 fresh to instant and 2.5:1 fresh to active dry. Instant needs less than active dry because its granules are finer and it carries more live cells per gram. Active dry needs rehydrating in warm liquid for about ten minutes; instant goes straight into the flour. Adding active dry dry to flour works, slowly and unreliably, and is a common cause of a loaf that never quite rises. Yeast quantity mainly sets the speed, not the outcome. Halving the yeast and doubling the time produces a better loaf than the reverse — slow fermentation is where flavour is made.
How the Yeast Conversion Calculator works
Converts between fresh, active dry and instant yeast, with the baker's percentage and how each type needs handling. All three equivalents are shown, not just the one you asked for.
Also known as: fresh yeast to dried yeast · how much instant yeast instead of fresh · active dry to instant yeast · yeast substitution amounts
Not medical advice. This calculator gives a general estimate, not medical advice. It cannot account for your individual health, medical history, or medication. Talk to a qualified healthcare professional before acting on any result.
Frequently asked questions
How much instant yeast replaces fresh?
A third of the weight. Fresh yeast is mostly water, so 30 g of fresh is about 10 g of instant or 12 g of active dry.
What is the difference between active dry and instant?
Granule size and cell count. Instant is finer with more live cells per gram, goes straight into the flour, and needs about 20% less than active dry.
Do I have to rehydrate active dry yeast?
It works much better rehydrated in warm liquid for ten minutes. Added dry to flour it still works, slowly and unreliably — a common cause of a loaf that never quite rises.
Can I just use less yeast and more time?
Yes, and usually you should. Halving the yeast and doubling the fermentation gives a better loaf than the reverse, because flavour is made slowly.
How do I store fresh yeast?
Refrigerated, for about two weeks. It freezes badly — the cells rupture — which is why most home bakers use dried despite fresh being the baker's default.
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