Yeast Conversion Calculator — Fresh, Active Dry, Instant
Convert between fresh yeast, active dry yeast, and instant yeast.
🍞 Yeast Converter
💡 Yeast tip
Active dry yeast should be dissolved in warm water (105–115°F / 40–46°C) before use.
Yeast Conversion Reference Chart
| Active Dry (tsp) | Instant Yeast (tsp) | Fresh Yeast (g) |
|---|---|---|
| ¼ tsp (1g) | ¾ tsp (0.75g) | 3g |
| ½ tsp (2g) | ⅜ tsp (1.5g) | 6g |
| ¾ tsp (3g) | ½ tsp (2.25g) | 9g |
| 1 tsp (4g) | ¾ tsp (3g) | 12g |
| 1½ tsp (6g) | 1¼ tsp (4.5g) | 18g |
| 2¼ tsp / 1 packet (7g) | 1¾ tsp (5.25g) | 21g |
Understanding the Types of Yeast
Active Dry Yeast: The most common type. Must be "proofed" (activated) in warm water (105–115°F / 40–46°C) with a pinch of sugar for 5–10 minutes before adding to your recipe. Sold in 7g packets or jars.
Instant / Fast-Action Yeast: Also called "rapid-rise" or "bread machine yeast." Can be added directly to dry ingredients without proofing. Uses 25% less yeast than active dry. Produces faster rise times.
Fresh / Cake Yeast: Moist compressed yeast used by professional bakers. Most perishable — use within 2 weeks of purchase. Requires no proofing. Produces a slightly more complex flavour.