Skip to content
ENExplore Calculators

Yeast Percentage

Free Yeast Percentage calculator with clear step-by-step results.

About Yeast Percentage

Yeast quantity is inversely proportional to proving time and strongly temperature dependent - fermentation rate roughly doubles for every 8 C rise. Starting from a reference of 1.2% instant yeast for a two-hour prove at 24 C, both adjustments are applied before converting to the yeast type you actually have.

Formulas

Yeast percentage

Instant % = 1.2% x (2 / proving hours) x 2^((24 - dough temp) / 8)

Type conversion

Active dried = instant x 1.25; fresh compressed = instant x 3

Worked example

With the default values below, Yeast Percentage returns Yeast to use of 12.000. Change any input above and every figure here is recalculated in your browser.

Inputs used

Total flour weightminimum 1 g
1,000 g
Yeast typeone of Instant dried yeast, Active dried yeast, Fresh compressed yeast
Instant dried yeast
Intended proving timeaccepts 0.5–48 h
2 h
Dough temperatureaccepts 2–35 C
24 C

Results

Yeast to use
12.000 g
Baker's percentage
1.200% %
Equivalent instant dried yeast
12.000 g
Temperature adjustment applied
1.000 x

Step by step

  1. 1Values used
  2. 2Yeast percentage
  3. 3Type conversion
  4. 4Yeast to use= 12.000 g
  5. 5Baker's percentage= 1.200 %
  6. 6Equivalent instant dried yeast= 12.000 g
  7. 7Temperature adjustment applied= 1.000 x

Assumptions and limits

  • The result is derived only from the 4 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 3 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

Can I really use less yeast for a longer prove?

Yes, and the bread is usually better for it. A cold overnight prove at 0.2-0.3% instant yeast develops far more flavour than a fast warm prove at 2%.

Why is fresh yeast three times the weight?

Fresh compressed yeast is around 70% water while instant dried is under 8%, so you need roughly three times the mass for the same live cell count.

Related Calculators

Yeast Percentage | Calcrivo