Yeast Converter
Convert between different types of yeast for perfect baking results
Convert Yeast Types
Convert From
Convert To
Example Calculation
Converting Active Dry Yeast to Instant Yeast
Recipe calls for: 3 teaspoons of active dry yeast
You have: Instant yeast
Conversion factor: Active dry yeast × ⅔ = Instant yeast
Result: 3 × ⅔ = 2 teaspoons of instant yeast
Converting Fresh Yeast to Dry Yeast
Recipe calls for: 20 grams of fresh yeast
You have: Active dry yeast
Conversion factor: Fresh yeast ÷ 2 = Active dry yeast
Result: 20 ÷ 2 = 10 grams of active dry yeast
Yeast Types Guide
Active Dry Yeast
Granulated yeast that needs to be dissolved in warm water before use
Instant Yeast
Fine granules that can be mixed directly with flour, more concentrated than active dry
Fresh Yeast
Soft, moist cake yeast with high moisture content, very perishable
Brewers' Yeast
Less concentrated, mainly used for brewing but can substitute in baking
Quick Reference
Baking Tips
Activate dry yeast in warm water (105-115°F)
Store fresh yeast in refrigerator, use within 2 weeks
Instant yeast works 25-50% faster than active dry
Keep yeast away from salt until mixing dough
Understanding Yeast Conversion
Why Convert Yeast Types?
Different yeast types have varying concentrations and moisture contents. Converting between them ensures your baked goods rise properly and maintain the intended texture and flavor.
Conversion Principles
- •Active Dry Yeast is the baseline (factor = 1)
- •Instant Yeast is more concentrated (use ⅔ amount)
- •Fresh Yeast has more moisture (use 2x amount)
- •Brewers' Yeast is less concentrated (use 2.2x amount)
Conversion Formulas
Active Dry → Instant:
Multiply by ⅔ (0.67)
Active Dry → Fresh:
Multiply by 2
Fresh → Active Dry:
Divide by 2
Instant → Active Dry:
Multiply by 1.5
Pro Tip: When in doubt, use slightly less yeast rather than more to avoid over-proofing