Yeast conversion calculator

3 g fresh = 1.5 g active dry = 1 g instant. Active dry must be proofed in warm water first; instant can be mixed straight into flour.

Instant yeast
0 g
Active dry yeast
0 g
Fresh yeast
0 g
Packets (7 g instant)
0

Reference

  • 1 packet = 7 g instant or active dry = 2¼ tsp
  • Conversion factors (vs instant baseline of 1.0): active dry 1.25×, fresh 3.0×
  • Proofing: active dry needs 10 min in 38°C water with a pinch of sugar; instant goes straight into the flour.
  • Storage: dry yeasts last 2 years sealed in the freezer; fresh yeast lasts ~2 weeks refrigerated.