Yeast Conversion Calculator - Active, Instant & Fresh
Convert between active dry yeast, instant yeast, and fresh cake yeast. 1 packet active dry (7g) = 5.25g instant = 17.5g fresh yeast. Complete substitution guide for all yeast types.
Yeast Conversion Calculator
Standard yeast that needs to be dissolved in warm water before use
Fast-acting yeast that can be mixed directly with dry ingredients
Quick Conversions
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Quick Reference Guide
Active Dry Yeast
Standard yeast requiring proofing
- • 1 packet = 7g = 2¼ tsp
- • Proof in 105-115°F water
- • Slower rising time
- • Best for traditional recipes
Instant Yeast
Fast-acting, no proofing needed
- • Use 25% less than active dry
- • Mix directly with flour
- • Faster rising time
- • Also called rapid-rise
Fresh Yeast
Moist cake yeast, highly perishable
- • 2.5x weight of active dry
- • Crumble into warm liquid
- • Fastest rising time
- • Lasts 1-2 weeks refrigerated
Types of Yeast
Active Dry Yeast
The most common type of yeast found in grocery stores. It consists of dormant yeast cells that need to be activated in warm water (105-115°F) before use. This process is called proofing or blooming.
- Best for: Traditional bread recipes, pizza dough
- Shelf life: 2 years unopened, 4-6 months opened
- Rising time: Slower, allowing flavor development
- Usage: Dissolve in warm water with sugar before adding to flour
Instant Yeast (Rapid-Rise)
Also called rapid-rise, quick-rise, fast-rising, or bread machine yeast. The granules are smaller and more porous, allowing them to absorb water quickly. Can be mixed directly with dry ingredients without proofing.
- Best for: Quick breads, bread machines, busy bakers
- Shelf life: 2 years unopened, 4-6 months opened
- Rising time: 25-50% faster than active dry
- Usage: Mix directly with flour, or proof if desired
Fresh Yeast (Cake Yeast)
Also called compressed yeast or cake yeast. Sold in small, moist cakes in the refrigerated section. Highly perishable but preferred by professional bakers for its reliable performance and superior flavor.
- Best for: Artisan breads, professional baking
- Shelf life: 1-2 weeks refrigerated (does not freeze well)
- Rising time: Fastest of all yeast types
- Usage: Crumble into warm liquid, allow to dissolve
Nutritional Yeast
Important: Nutritional yeast is NOT a leavening agent and cannot be substituted for baking yeast. It's a deactivated yeast used as a savory, cheesy-flavored seasoning in cooking.
Yeast Conversion Table
| Active Dry Yeast | Instant Yeast | Fresh Yeast |
|---|---|---|
| 1 tsp (3.5g) | ¾ tsp (2.6g) | 2½ tsp (8.75g) |
| 1 packet (7g / 2¼ tsp) | 5.25g (1¾ tsp) | 17.5g (0.6 oz) |
| 1 tbsp (10.5g) | 2¼ tsp (7.9g) | 2 tbsp + 1 tsp (26.25g) |
| 2 packets (14g) | 10.5g (1 tbsp) | 35g (1.2 oz) |
| 3 packets (21g) | 15.75g (1½ tbsp) | 52.5g (1.85 oz) |
Quick Formula: Active Dry × 1.0 = Instant × 0.75 = Fresh × 2.5
Proofing & Rising Times
How to Proof Active Dry Yeast
- Heat water to 105-115°F (warm to the touch, not hot)
- Add 1 tsp sugar to the warm water
- Sprinkle yeast over the water, do not stir
- Wait 5-10 minutes until foamy and bubbly
- If no foam appears, yeast is dead - start over with fresh yeast
Standard Rise Times (75°F)
- Active Dry Yeast: 1-2 hours for first rise
- Instant Yeast: 45-90 minutes for first rise
- Fresh Yeast: 30-60 minutes for first rise
- Second Rise: Usually half the time of first rise
Temperature Effects
- 85-90°F: Faster rise (30-50% quicker)
- 75-80°F: Ideal room temperature rise
- 65-70°F: Slower rise, better flavor
- 38-45°F: Refrigerator rise (8-24 hours)
Pro Tip: Overnight Cold Rise
For superior flavor, use 50-75% of the yeast called for in the recipe and let the dough rise slowly in the refrigerator overnight (8-24 hours). This method is especially excellent for pizza dough, focaccia, and artisan breads.
Storage & Shelf Life
Active Dry & Instant
- Unopened: Store in cool, dry place, lasts up to 2 years (check expiration date)
- Opened: Refrigerate in airtight container, lasts 4-6 months
- Freezer: Freeze in airtight container, lasts up to 1 year
- Tip: Let frozen yeast come to room temp before using
Fresh Yeast
- Refrigerated: Wrap tightly in plastic, lasts 1-2 weeks
- Signs of spoilage: Dry, crumbly, discolored, or moldy
- Freezing: Not recommended - texture and viability decline
- Tip: Buy only what you'll use within 2 weeks
Testing Viability
- 1. Mix 1 tsp sugar in ¼ cup warm water (105-115°F)
- 2. Sprinkle 1 tsp yeast on top
- 3. Wait 10 minutes
- 4. If foamy and bubbly, yeast is active
- 5. If no activity, yeast is dead - discard
Substitution Tips
Substituting Instant for Active Dry
Use 25% less instant yeast, and skip the proofing step. Mix instant yeast directly with your dry ingredients. You may notice slightly faster rising times.
Example: Recipe calls for 2¼ tsp (7g) active dry → Use 1¾ tsp (5.25g) instant
Substituting Active Dry for Instant
Use 25% more active dry yeast, and dissolve it in warm water (105-115°F) for 5-10 minutes before adding to recipe. Expect slightly longer rising times.
Example: Recipe calls for 2 tsp instant → Use 2½ tsp active dry, proof first
Substituting Fresh for Dry Yeast
Use 2.5 times the weight of fresh yeast. Crumble fresh yeast into warm liquid (not hot) and let it dissolve before using. Rising will be faster.
Example: Recipe calls for 7g active dry → Use 17.5g (about 0.6 oz) fresh yeast
Reducing Yeast for Flavor
You can use 50-75% of the yeast amount and extend the rising time for better flavor. This works especially well for overnight refrigerator rises (8-24 hours).
Example: Recipe calls for 2 tsp yeast → Use 1-1.5 tsp and do cold overnight rise
Troubleshooting
Problem: Yeast Didn't Foam During Proofing
Possible causes:
- Water too hot (above 120°F) - killed the yeast
- Water too cold (below 100°F) - yeast dormant
- Yeast expired or stored improperly
- Salt added directly to yeast (kills yeast)
Solution: Start over with fresh yeast and water at 105-115°F
Problem: Dough Not Rising
Possible causes:
- Room too cold (yeast inactive below 60°F)
- Too much salt in dough (inhibits yeast)
- Dead yeast (old or improperly stored)
- Dough too stiff (not enough moisture)
Solution: Move to warmer spot (75-80°F), add more time, or start over
Problem: Dough Rose Too Fast / Overproofed
Possible causes:
- Too much yeast used
- Room too warm (above 85°F)
- Left to rise too long
Solution: Punch down and reshape, or reduce yeast and use cooler environment next time
Problem: Bread Tastes Too Yeasty
Possible causes:
- Too much yeast used
- Rise time too short (didn't develop flavor)
- Dough didn't have proper fermentation time
Solution: Use less yeast and allow longer, slower rises for better flavor
Frequently Asked Questions
Can I substitute instant yeast for active dry yeast?
Yes! Use 25% less instant yeast than active dry yeast. For example, if a recipe calls for 1 teaspoon (7g) active dry yeast, use 3/4 teaspoon (5.25g) instant yeast. Instant yeast can be mixed directly with dry ingredients without proofing.
How do I convert fresh yeast to active dry yeast?
Fresh yeast weighs about 2.5 times more than active dry yeast. To convert, divide the fresh yeast amount by 2.5. For example, 17.5g fresh yeast = 7g active dry yeast (1 standard packet).
Is instant yeast the same as rapid rise yeast?
Yes, instant yeast and rapid-rise yeast are the same product. They're also called quick-rise, fast-acting, or bread machine yeast. All can be used interchangeably in recipes.
Do I need to proof instant yeast?
No, instant yeast does not need to be proofed or dissolved in water. You can mix it directly with your dry ingredients. However, you can proof it if you want to test its viability.
How long does yeast last after opening?
Active dry and instant yeast last 4-6 months at room temperature after opening, or up to 6 months refrigerated and 1 year frozen. Fresh yeast lasts only 1-2 weeks refrigerated. Always check the expiration date.
Can I use less yeast and let dough rise longer?
Yes! Using less yeast (50-75% of recipe amount) and allowing a longer, slower rise (often overnight in the refrigerator) develops better flavor and texture in bread. This is common in artisan bread making.
What temperature water should I use for yeast?
For active dry yeast, use warm water between 105-115°F (40-46°C). For instant yeast, you can use slightly warmer water, 120-130°F (49-54°C). Water above 140°F (60°C) will kill yeast.
Why didn't my yeast activate?
Common reasons include: water too hot (killed the yeast), water too cold (yeast dormant), expired yeast, or missing sugar/food for yeast. Water should be 105-115°F for active dry yeast.
How much yeast is in one packet?
One standard packet of yeast (active dry or instant) contains 7 grams or 2¼ teaspoons. This is the amount typically used for one loaf of bread or one pizza dough recipe.
Can I freeze yeast to extend shelf life?
Yes! Both active dry and instant yeast freeze well in airtight containers for up to 1 year. Let frozen yeast come to room temperature before using. Fresh yeast does not freeze well.
Related Resources
Chef Steven Harty
Professional Chef | 30+ Years Experience
Chef Harty brings over 30 years of professional culinary experience, having trained under renowned chef Rick Bayless. He specializes in precision cooking and measurement accuracy, ensuring all our cooking conversions and ingredient calculations are tested and verified in real kitchen conditions.
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