Yeast converter
To convert yeast: fresh yeast is roughly twice the weight of active dry and three times the weight of instant. So 30 g fresh ≈ 15 g active dry ≈ 10 g instant. Instant yeast mixes straight into flour; active dry needs dissolving first.
Part of our Baking Substitutions guide.
Yeast conversion chart
| Fresh yeast | Active dry yeast | Instant yeast |
|---|---|---|
| 30 g | 15 g | 10 g |
| 20 g | 10 g | 7 g |
| 15 g | 7 g | 5 g |
| 10 g | 5 g | 3 g |
Approximate guide: fresh yeast ≈ 2× active dry ≈ 3× instant by weight. Dissolve active dry yeast in warm liquid first; instant can be stirred straight into the flour.
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.
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.
Active dry vs instant vs fresh yeast
Recipes call for three main types of yeast, and they are not used the same way. Instant (also sold as rapid-rise or bread-machine yeast) is the most convenient — stir it straight into the flour, no proofing needed. Active dry yeast should be dissolved in warm liquid first to wake it up. Fresh (cake) yeast is crumbled in, gives a lovely flavour, but has a short fridge life. The chart above converts between them by weight so you can use whatever you have.
Getting a reliable rise
- Watch the liquid temperature: aim for around 40°C for active dry yeast. Too hot and you kill it; too cold and it stays sluggish.
- Proof if unsure: instant yeast needs no proofing, but if your yeast is old, sprinkle it into warm, lightly sweetened water — it should foam within 10 minutes if it is still alive.
- Keep salt and yeast apart when you first combine ingredients; direct contact with salt slows the yeast down.
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.