Yeast converter
This yeast converter swaps between fresh, active dry and instant yeast so your bread always rises correctly. Because each type has a different strength, using the right amount is essential.
In summary: As a rule, instant yeast is the strongest, so you need less of it. For example, 10 g fresh yeast equals about 4 g active dry or about 3 g instant yeast.
How to use the yeast converter
- Enter the amount of yeast in your recipe.
- Choose the yeast type you have.
- See the equivalent for the other two types.
Yeast conversion chart
| Fresh | Active dry | Instant |
|---|---|---|
| 10 g | 4 g | 3.3 g |
| 20 g | 8 g | 6.6 g |
| 30 g | 12 g | 10 g |
Why a yeast converter matters
Too much yeast makes bread taste sour and collapse, while too little means a dense loaf. Therefore this yeast converter helps you get the balance right, whatever yeast is in your cupboard.
Frequently asked questions
Can I swap instant for active dry yeast? Yes, use about 25% less instant yeast, which this yeast converter calculates.
Do I need to dissolve instant yeast? No, you can mix instant yeast straight into the flour.
Is fresh yeast stronger than dry? No, fresh yeast is the weakest by weight.
Related tools: Weight Converter, Tablespoon & Teaspoon Converter.