Convert between instant yeast, active dry yeast, fresh yeast, and sourdough starter amounts for baking recipes.
| Type | Proofing? | Rise Time | Storage |
|---|---|---|---|
| Instant (Rapid-Rise) | No β add to dry ingredients | Fastest | Pantry / freezer |
| Active Dry | Yes β dissolve in warm water | Standard | Fridge after opening |
| Fresh (Cake) | Optional | Standard | Fridge, 2 weeks |
| Sourdough Starter | 8-12 hr levain build | Slowest | Fridge, feed weekly |
Yes. Use 25% less instant yeast than active dry. Skip the proofing step β mix instant directly into flour.
About 150-200g of active starter replaces 7g of dry yeast. You will also need to adjust flour and water in the recipe.
Enter the amount of one yeast type (active dry, instant, fresh/cake) and the calculator converts to equivalent amounts of the other types.
Conversion ratios: Active Dry Γ 0.75 = Instant. Instant Γ 3 = Fresh. Active Dry Γ 2.5 = Fresh. Or: 1 tsp Active Dry β 0.75 tsp Instant β 7g Fresh.
Recipe calls for 1 packet (7g) active dry yeast: Use 5.25g instant yeast (no proofing needed), or 17.5g fresh yeast (crumble into dough).
Instant yeast can be mixed directly into flour β no proofing needed. Active dry yeast should be dissolved in warm water (100-110Β°F) first. Fresh yeast has the best flavor but shortest shelf life (2 weeks refrigerated).