Yeast Conversion
Convert yeast weights between fresh, instant and active dry.
About Yeast Conversion
The amount is first normalized to instant yeast using each type's strength, then expanded to the target type. Yeast types differ sharply in strength and moisture, so straight substitution can under- or over-ferment a dough.
Formula
Yeast Conversion
Convert to instant, then out: fresh = 3x, active dry = 1.33x instant
- instant base
- All types expressed as instant yeast to convert cleanly
Worked example
With the default values below, Yeast Conversion returns Converted Amount of 3.33. Change any input above and every figure here is recalculated in your browser.
Inputs used
- Yeast amountminimum 0 g
- 10 g
- From typeone of Fresh yeast, Instant yeast, Active dry yeast
- Fresh yeast
- To typeone of Fresh yeast, Instant yeast, Active dry yeast
- Instant yeast
Results
- Converted Amount
- 3.33 g
- Converted Amount
- 1.1 tsp
- Note
- One packet equals about 2.25 tsp or 7 g of instant yeast
Step by step
- 1Values used
- 2Yeast Conversion
- 3Converted Amount= 3.33 g
- 4Converted Amount= 1.1 tsp
- 5Note= One packet equals about 2.25 tsp or 7 g of instant yeast
Assumptions and limits
- The result is derived only from the 3 inputs listed above. Anything not among them is not part of the calculation.
- In particular, this calculator does not take inflation, tax, fees or charges or compounding frequency into account.
- Figures are rounded for display to 2 decimal places, so totals built from several rounded parts can differ slightly from the unrounded arithmetic.
How these calculators are built and tested is described on the Methodology page. If a figure looks wrong, please report it.
Frequently Asked Questions
How is Yeast Conversion calculated?
Convert to instant, then out: fresh = 3x, active dry = 1.33x instant The amount is first normalized to instant yeast using each type's strength, then expanded to the target type.
Why does Yeast Conversion matter?
Yeast types differ sharply in strength and moisture, so straight substitution can under- or over-ferment a dough.
What values do I need to enter?
This calculator takes 3 inputs: Yeast amount, From type, To type. The pre-filled defaults are a realistic starting point — replace them with figures from your own environment for a result you can act on.