Yeast Converter — Active Dry, Instant & Fresh
Swap between active dry, instant and fresh yeast accurately.
- Instant / rapid-rise
- 5.6 g
- Active dry
- 7 g
- Fresh / cake yeast
- 16.8 g
- Instant in teaspoons
- 1.81 tsp
- Instant yeast can be mixed straight into flour; active dry is best bloomed in warm water first.
- These are weight-for-weight equivalents — rise times still vary with temperature.
- A 7 g sachet of instant yeast ≈ 2¼ teaspoons.
What is the Yeast Converter?
Recipes call for whatever yeast the author had on hand, but you can use any type if you adjust the amount. This converter changes between active dry, instant (rapid-rise) and fresh (cake) yeast by weight, so your dough rises as intended. As a rule, instant is the most concentrated, active dry needs about 25% more, and fresh yeast needs roughly three times the weight of instant.
How to use the Yeast Converter
- 1 Enter the amount of yeast in grams.
- 2 Select the type of yeast you currently have.
- 3 Read the equivalent amount for each other type.
Frequently asked questions
Can I use instant yeast instead of active dry? +
Yes. Use about 25% less instant yeast than active dry, and you can mix instant straight into the flour without blooming it first.
How much fresh yeast equals a packet of dry? +
A 7 g packet of instant yeast is roughly 21 g of fresh yeast — about three times the weight.
How accurate are the results? +
The figures come from standard, tested references (USDA FoodData Central and King Arthur Baking) and are excellent starting points. Ovens, ingredients and equipment vary, so treat the numbers as a reliable guide and adjust to taste and doneness.
Is this calculator free, and does it send my data anywhere? +
Yes — it’s completely free and runs entirely in your browser. Nothing you type is uploaded or stored on a server; the maths happens on your device, even offline once the page has loaded.