Yeast conversion chart
Dry yeast is fresh yeast with the water taken out, so a recipe needs less of it by weight. Active dry yeast is fresh yeast times 0.4, and instant yeast is fresh yeast times 0.33.
| Fresh yeast | Active dry yeast | Instant yeast |
|---|---|---|
| 5 g | 2 g | 1.7 g |
| 10 g | 4 g | 3.3 g |
| 15 g | 6 g | 5 g |
| 20 g | 8 g | 6.6 g |
| 25 g | 10 g | 8.3 g |
| 30 g | 12 g | 9.9 g |
| 42 g | 16.8 g | 13.9 g |
| 50 g | 20 g | 16.5 g |
To go from dry yeast to fresh, divide: 7 g of active dry yeast is 17.5 g of fresh yeast, and 7 g of instant yeast is 21 g.
Where the factors come from
Both factors are the ones in King Arthur Baking’s yeast reference, written for professional bakers. Other charts give fresh to dry as 2 to 1, 2.5 to 1 or 3 to 1, which is why two converters can disagree. This one uses a single source and names it.
Active dry and instant yeast are not quite the same
By those factors, 10 g of active dry yeast equals about 8.3 g of instant yeast. In a home recipe the difference is small. The way you use them differs more: King Arthur Baking notes that active dry yeast is dissolved in warm water first, and instant yeast can be mixed straight into the flour.
Packets, cubes and teaspoons
A packet of dry yeast in the United States holds 7 g, a quarter of an ounce, which is about 2 ¼ teaspoons. Fresh yeast is sold in blocks whose size depends on the country, so weigh it instead of counting blocks.
