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Instantly convert between active dry yeast, instant yeast, fresh cake yeast, and sourdough starter. Get accurate substitution ratios for any baking recipe.
1 tsp Active Dry = 3/4 tsp Instant
Use less instant yeast
7 g Active Dry = 21 g Fresh Yeast
Use 3x the fresh yeast
1 Packet = 2-1/4 tsp = 7 g
Standard yeast envelope
This reference table shows equivalent amounts across all four yeast types. Keep this chart handy when substituting yeast in bread, pizza dough, rolls, and other baked goods.
| Active Dry Yeast | Instant Yeast | Fresh/Cake Yeast | Sourdough Starter* | Common Use |
|---|---|---|---|---|
| 1/4 tsp (0.8 g) | ~1/5 tsp (0.6 g) | 2.4 g | 14 g | Small enriched dough |
| 1/2 tsp (1.6 g) | 3/8 tsp (1.2 g) | 4.7 g (1 tsp) | 27 g | Single pizza dough |
| 1 tsp (3.1 g) | 3/4 tsp (2.3 g) | 9.3 g (2 tsp) | 53 g (1/4 cup) | One loaf of bread |
| 1-1/2 tsp (4.7 g) | 1-1/8 tsp (3.5 g) | 14 g (1 tbsp) | 80 g (1/3 cup) | Two pizza doughs |
| 2-1/4 tsp (7 g) | 1-3/4 tsp (5.3 g) | 21 g | 119 g (1/2 cup) | Standard packet, 2 loaves |
| 1 tbsp (9.3 g) | 2-1/4 tsp (7 g) | 28 g (1 oz) | 158 g (2/3 cup) | Large batch rolls |
| 4-1/2 tsp (14 g) | 1 tbsp (10.5 g) | 42 g (1.5 oz) | 238 g (1 cup) | Double packet, big batch |
| 2 tbsp (18.6 g) | 4-1/2 tsp (14 g) | 56 g (2 oz) | 316 g | Large bakery batch |
*Sourdough starter amounts assume 100% hydration, active and recently fed. Rise times will be 4-12 hours instead of 1-2 hours.
Yeast conversion is the process of calculating equivalent amounts when substituting one type of yeast for another in baking recipes. The four main types of yeast used in home and professional baking are active dry yeast, instant yeast (also called rapid-rise or bread machine yeast), fresh cake yeast (also called compressed yeast), and sourdough starter (a natural wild yeast culture). Each type has different moisture content, cell viability, and potency, which means they are not interchangeable at a one-to-one ratio.
Active dry yeast was the standard for decades and comes in small granules that must be dissolved in warm water before use. Instant yeast was developed in the 1970s with a finer texture and more active cells per gram, allowing it to be mixed directly into dry ingredients. Fresh cake yeast, the oldest commercial form, is a moist block of live yeast cells prized by professional bakers for its reliable rise and subtle flavor, but it spoils within two weeks. Sourdough starter is a living culture of wild yeast and lactic acid bacteria maintained by regular feeding with flour and water.
Knowing how to convert between these yeast types is essential because recipes from different eras, regions, and baking traditions may specify any one of them. European recipes often call for fresh yeast, while American recipes typically use active dry or instant. Artisan bakers increasingly use sourdough starter for its complex flavor. A reliable yeast conversion chart ensures your bread, pizza dough, rolls, and pastries rise properly regardless of which yeast you have on hand.
Think of the ratio "3/4 - 1 - 3" for instant, active dry, and fresh yeast. If active dry is your baseline at 1, instant is 3/4 of that amount, and fresh is 3 times that amount. This simple pattern covers the vast majority of yeast substitution needs in home baking.
| Recipe | Active Dry | Instant | Fresh |
|---|---|---|---|
| Single loaf sandwich bread | 2-1/4 tsp (7 g) | 1-3/4 tsp (5.3 g) | 21 g |
| Two pizza doughs | 1-1/2 tsp (4.7 g) | 1-1/8 tsp (3.5 g) | 14 g |
| Cinnamon rolls (12) | 2-1/4 tsp (7 g) | 1-3/4 tsp (5.3 g) | 21 g |
| Dinner rolls (24) | 1 tbsp (9.3 g) | 2-1/4 tsp (7 g) | 28 g |
| Brioche loaf | 2-1/4 tsp (7 g) | 1-3/4 tsp (5.3 g) | 21 g |
| Focaccia | 1 tsp (3.1 g) | 3/4 tsp (2.3 g) | 9 g |
| Bagels (8) | 2-1/4 tsp (7 g) | 1-3/4 tsp (5.3 g) | 21 g |
| Pretzels (12) | 2-1/4 tsp (7 g) | 1-3/4 tsp (5.3 g) | 21 g |
| Packets of Active Dry | Active Dry (g) | Instant (g) | Fresh (g) | Starter (g) |
|---|---|---|---|---|
| 1/2 packet | 3.5 g | 2.6 g | 10.5 g | 60 g |
| 1 packet | 7 g | 5.3 g | 21 g | 119 g |
| 1-1/2 packets | 10.5 g | 7.9 g | 31.5 g | 179 g |
| 2 packets | 14 g | 10.5 g | 42 g | 238 g |
| 3 packets | 21 g | 15.8 g | 63 g | 357 g |
Using too much yeast creates a coarse, airy crumb with a strong yeasty taste. Too little yeast produces dense, heavy bread. Accurate conversion ensures the right amount of leavening for a balanced, well-risen loaf.
European recipes call for fresh yeast, American recipes use active dry or instant, and artisan recipes may specify sourdough starter. A reliable yeast conversion lets you follow any recipe regardless of which yeast you have available.
Fresh yeast expires quickly, and sourdough starter requires regular feeding. Knowing how to substitute means you can use whatever yeast you have on hand instead of buying a special type for one recipe and discarding the rest.
Different yeast types produce different rise times. Instant yeast is fastest, active dry is moderate, and sourdough starter takes hours. Understanding the conversion helps you plan your schedule accordingly.
Active dry yeast needs to dissolve in warm water (100-110°F) for 5-10 minutes before use. Instant yeast can go straight into the dry ingredients. Proofing instant yeast is unnecessary and can actually slow your workflow.
Water above 140°F (60°C) kills yeast cells instantly. Use a thermometer to ensure your water is between 100-110°F for active dry yeast and 95°F for fresh yeast. This is the most common reason bread fails to rise.
Fresh cake yeast lasts only about 2 weeks refrigerated. Unlike active dry and instant yeast that last up to 2 years, fresh yeast degrades quickly. Always check freshness by looking for a uniform beige color and moist, crumbly texture.
At altitudes above 3,000 feet, dough rises faster due to lower atmospheric pressure. Reduce yeast by about 25% to prevent over-rising and collapse. Monitor your dough by size rather than time at high elevations.
Sourdough starter is roughly half flour and half water by weight (at 100% hydration). When substituting starter for commercial yeast, reduce your recipe's flour and water by about half the starter weight each to maintain the correct dough consistency.
Keep unopened active dry and instant yeast in a cool, dry place. Once opened, store in an airtight container in the refrigerator for up to 4 months or the freezer for up to 6 months. Always let refrigerated yeast come to room temperature before use.
Use 3/4 teaspoon (0.75 tsp) of instant yeast to replace 1 teaspoon of active dry yeast. Instant yeast is more potent because it has a finer granule size and higher percentage of living cells, so you need less of it.
Use three times the amount of fresh (cake) yeast by weight. For example, if a recipe calls for 7 grams of active dry yeast (one standard packet), use 21 grams of fresh yeast. Fresh yeast has a higher moisture content, which is why you need more.
Yes, but the substitution is approximate. Use roughly 17 grams of active, fed sourdough starter (100% hydration) for every 1 gram of active dry yeast. This means about 1/2 cup (120 g) of starter can replace one standard yeast packet. Rise times will be significantly longer, typically 4 to 12 hours.
No. Instant yeast (also called rapid-rise or bread machine yeast) can be mixed directly into dry ingredients without proofing. Active dry yeast should be dissolved in warm water (100-110 degrees Fahrenheit) for 5-10 minutes to activate it before adding to the dough.
Active dry yeast has larger granules and contains more dead yeast cells on the outside, requiring proofing in warm water. Instant yeast has smaller granules, dissolves faster, and can be added directly to flour. Instant yeast also rises dough about 50% faster than active dry yeast.
Fresh cake yeast is highly perishable and lasts only about 2 weeks in the refrigerator. It should feel moist and crumbly with a uniform beige color. If it turns brown, develops dark spots, or smells sour, it has gone bad and should be discarded. Active dry and instant yeast last up to 2 years unopened.
Proof it by dissolving the yeast in warm water (105-110 degrees Fahrenheit) with a pinch of sugar. Wait 5-10 minutes. If the mixture foams and bubbles, the yeast is alive and active. If nothing happens, the yeast is dead and should be replaced.
Yes. At high altitudes (above 3,000 feet), dough rises faster because of lower air pressure. Reduce yeast by about 25% and shorten rise times. For example, at 5,000 feet, use 3/4 of the yeast called for in a sea-level recipe to prevent over-rising and collapsed bread.
Yes. One teaspoon of active dry yeast or instant yeast weighs approximately 3.1 grams. One standard packet (or envelope) of yeast contains 2-1/4 teaspoons, which is about 7 grams. Fresh yeast is denser, so 1 teaspoon weighs about 4.7 grams.
For active dry yeast, use warm water between 100-110 degrees Fahrenheit (38-43 degrees Celsius) for proofing. For instant yeast mixed into dry ingredients, liquid can be slightly warmer at 120-130 degrees Fahrenheit. Fresh yeast prefers cooler water around 95 degrees Fahrenheit. Water above 140 degrees Fahrenheit will kill any yeast type.
This calculator is provided for informational purposes only. Yeast conversion ratios are approximate and may vary by brand and conditions. Always verify results with a test bake for critical applications. UnitTables is not responsible for baking outcomes.