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Go Bakery →Yeast Conversion
The yeast conversion calculator for swapping between yeast types
Quick answer
1g instant yeast ≈ 1.5g active dry yeast ≈ 3g fresh yeast. Example: a 7g packet of instant yeast converts to roughly 10.5g active dry yeast, or 21g fresh yeast.
The yeast conversion calculator converts between fresh yeast, active dry yeast, instant yeast, and sourdough starter. Enter the amount of one type and your flour weight, and get the equivalent quantities for all the others. No guessing when a recipe calls for a yeast type you do not have in the cupboard.
Different yeast products have very different strengths by weight. Fresh yeast is the weakest, requiring roughly three times as much as instant dry yeast. Active dry yeast sits in between and needs rehydrating in warm water before use. Instant yeast can go straight into the flour. Sourdough starter requires the largest quantity by weight but brings flavour complexity no commercial yeast can replicate.
The standard conversion ratios: 1g instant yeast = 3g fresh yeast = 1.5g active dry yeast. For sourdough starter at 100% hydration, 100g of starter replaces roughly 2 to 3g of instant yeast in a typical recipe, though the fermentation time changes significantly and you need to account for the flour and water the starter contributes.
The calculator also converts to and from sourdough starter, which needs roughly 35 to 50 grams to do the same work.
4
yeast types converted
×0.33
Fresh to instant yeast ratio
15–20%
Typical starter substitution
How It Works
Why yeast types aren’t interchangeable gram for gram
Fresh yeast, active dry, and instant are the same organism, Saccharomyces cerevisiae, at three different stages of dehydration, which is why they convert on a fixed ratio rather than a straight swap. Fresh yeast is roughly 70% water, so most of its weight is just moisture carrying a comparatively dilute population of live cells. Drying it down concentrates the yeast, which is why instant yeast, at around 5% moisture, needs only a third of the weight to deliver the same rising power. Active dry sits in between at roughly 8% moisture, with an outer layer of dead cells left over from the drying process protecting the living ones inside, which is also why it benefits from a warm water soak before it goes anywhere near your flour.
Sourdough starter works on a different principle entirely, which is why its conversion isn’t a fixed multiplier the way the commercial yeasts are. A mature starter is only a small fraction of actual yeast cells by weight, the rest is flour, water, and a colony of lactic acid bacteria doing most of the flavour building and none of the leavening. That’s why 35 to 50g of starter is needed to match the lift from just 1g of instant yeast, and why the range is wide: a starter fed eight hours ago at 24°C is a different beast to one that’s been in the fridge for a fortnight. Treat the conversion as a starting point, then watch the dough rather than the clock, the same way you’d trust the logs over a deploy that just felt finished on time.
Worked example: rescuing a recipe with cupboard substitutions
Say your nan’s white loaf recipe calls for 15g of fresh yeast per 500g of flour, the sort of thing you’d normally pick up from the bakery counter on a Saturday morning. Except you’ve just moved house, haven’t found the nearest bakery yet, and all you’ve got in is a jar of active dry and a sachet of instant left over from a pizza night.
- Fresh to instant: 15g ÷ 3 = 5g instant yeast
- Fresh to active dry: 5g instant × 1.5 = 7.5g active dry yeast
- Fresh to starter, if you’d rather build flavour with what’s already on the counter: 5g instant × 35 to 5g instant × 50 = 175g to 250g of active, 100% hydration starter
- Because that starter is roughly half flour and half water, deduct 87 to 125g from the recipe’s flour and the same again from the water to keep hydration on target
One thing that catches people out at these quantities: scale precision matters more than the recipe admits. A standard kitchen scale reading to the nearest gram rounds 7.5g down to 7 or up to 8, which is a swing of several percent on an already small number. If you convert yeast regularly, a cheap jewellery-style scale that reads to 0.1g removes the guesswork, well worth the tenner for anyone who bakes most weekends.
Common yeast conversion mistakes
Assuming a 1:1 swap between yeast types
Fresh, active dry, and instant look similar enough in the packet to tempt a volume-for-volume swap, but they’re up to three times different in strength by weight. Get it wrong and you’ll either flood the dough with too much yeast, giving it a boozy, over-proofed taste, or starve it into a dense, under-risen loaf. Always convert by weight using the fixed ratio, not by guesswork.
Skipping the proof on active dry yeast
Active dry yeast has a layer of dead cells protecting the living ones inside, and that layer needs warm water, around 38°C, and 5 to 10 minutes to dissolve before the yeast gets going properly. Add it straight to dry flour like you would instant and some of it may never activate. If it doesn’t foam slightly while proofing, it’s dead: bin it and open a fresh sachet rather than bake with it and hope.
Forgetting starter’s flour and water when converting
Swap in 200g of starter and forget it’s roughly half flour and half water, and you’ve quietly thrown off your recipe’s hydration with liquid and flour you never accounted for. Always deduct the starter’s flour and water from your recipe totals before mixing, or the dough ends up wetter than intended.
Frequently Asked
Questions about
yeast conversion
How do I convert fresh yeast to instant yeast?
Divide the fresh yeast weight by 3 to get the equivalent instant yeast quantity. If a recipe calls for 15g of fresh yeast, use 5g of instant yeast. Instant yeast is roughly three times stronger by weight than fresh yeast because it has a much lower moisture content. You can add instant yeast directly to the flour without rehydrating first, unlike active dry yeast which benefits from being dissolved in warm water for 5 to 10 minutes.
Can I substitute instant yeast for active dry yeast?
Yes, at a ratio of about 1:1.5. Use 1g of instant yeast for every 1.5g of active dry yeast called for. Instant yeast is slightly stronger and does not need rehydrating, so you can add it directly to the dry ingredients. The fermentation time and result are virtually identical. Going the other way, use 1.5g of active dry yeast for every 1g of instant yeast, and dissolve it in a small amount of the warm water from your recipe first.
How much sourdough starter replaces commercial yeast?
This depends on your starter’s hydration and activity, but a rough guide is 100g of active starter at 100% hydration for a recipe using around 500g of flour. This replaces approximately 2 to 3g of instant yeast, but the fermentation time changes dramatically: instead of 2 to 4 hours with commercial yeast, expect 6 to 12 hours for bulk fermentation at room temperature. The starter also contributes 50g of flour and 50g of water to your recipe, which you need to deduct from the recipe’s totals.
Is ‘fast action’ or ‘easy bake’ yeast the same as instant yeast?
Yes. UK supermarket sachets labelled fast action, easy bake, or easy blend are all instant yeast under a different name, typically sold in 7g sachets. You can add them straight to the dry ingredients without rehydrating first, and they convert on the same ratios as any other instant yeast: divide by 3 for the fresh yeast equivalent, or multiply by 1.5 for active dry. The only real difference between brands is freshness, so check the use-by date if a sachet has been at the back of the cupboard a while.
How long does each type of yeast keep once opened?
Fresh yeast has the shortest life: about 2 weeks in the fridge, wrapped, and it freezes reasonably well for longer storage. Active dry and instant yeast last far longer once opened, roughly 4 months in an airtight container in the fridge, since low moisture content is what protects them. Sourdough starter does not really expire the same way as long as you keep feeding it, though a neglected starter left unfed for weeks can develop a strong alcoholic hooch on top and needs a few refreshment feeds to bounce back to full strength.
Can you use too much yeast in a dough?
Yes, and it is a more common mistake than under-yeasting, especially when converting between types and rounding up ‘to be safe’. Too much yeast makes dough rise fast but weak, with a coarse, holey crumb and a boozy, slightly bitter off-flavour from the yeast outpacing the flour’s ability to develop flavour alongside it. If a dough is ballooning within 30 to 40 minutes rather than the 2 to 4 hours a recipe expects, scale back the yeast next time rather than just shortening the proof.
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