Yeast Converter - Convert Between Yeast Types
Convert between active dry yeast, instant yeast, fresh yeast, and packets. Essential for bread baking and adapting recipes with different yeast types.
Yeast Converter for Baking
Convert between different types of yeast: active dry, instant, fresh, and packets. Essential for bread baking when you need to substitute one type of yeast for another or adapt recipes to use what you have available.
Types of Yeast
Active Dry Yeast
- Most common type, sold in packets or jars
- Needs to be proofed in warm water (100-110°F) before use
- 1 packet = 2.25 tsp = 7g
- Longer shelf life than fresh yeast
Instant Yeast (Rapid Rise)
- Can be mixed directly with dry ingredients
- Slightly more potent than active dry
- 1 packet = 2 tsp = 7g
- Works faster, no proofing needed
Fresh Yeast (Cake Yeast)
- Moist, perishable yeast sold in blocks
- Most potent and flavorful
- 1 oz = 3.7 tsp active dry = 3.33 tsp instant
- Shorter shelf life, needs refrigeration
Conversion Guide
Active Dry to Instant
1 tsp active dry = 0.89 tsp instant (use slightly less instant)
For practical purposes, they're roughly 1:1 interchangeable
Active Dry to Fresh
1 tsp active dry = 0.27 oz fresh yeast
1 oz fresh = 3.7 tsp active dry
Use 3-4 times more fresh yeast than dry
Packets
1 packet active dry = 2.25 tsp = 7g
1 packet instant = 2 tsp = 7g
Standard packet size is 0.25 oz (7g)
Common Conversions
| From | To | Conversion |
|---|---|---|
| 1 tsp active dry | Instant | 0.89 tsp |
| 1 tsp instant | Active dry | 1.12 tsp |
| 1 tsp active dry | Fresh | 0.27 oz |
| 1 oz fresh | Active dry | 3.7 tsp |
| 1 packet | Active dry | 2.25 tsp |
| 1 packet | Instant | 2 tsp |
Using Yeast in Recipes
Proofing Active Dry Yeast
Dissolve in warm water (100-110°F) with a pinch of sugar. Let sit 5-10 minutes until foamy. If it doesn't foam, the yeast is dead.
Using Instant Yeast
Mix directly with dry ingredients. No proofing needed. Can reduce rising time by 15-30 minutes.
Using Fresh Yeast
Crumble into warm water or mix with flour. Use 3-4 times more than dry yeast. Best flavor but shorter shelf life.
Yeast Storage
- Active Dry/Instant: Store in cool, dry place. Refrigerate after opening. Good for 2-4 months.
- Fresh Yeast: Must be refrigerated. Use within 2 weeks. Check expiration date.
- Freezing: Both dry and fresh yeast can be frozen to extend shelf life.
Tips for Bread Baking
- Check expiration: Old yeast won't work properly
- Temperature matters: Yeast works best at 75-85°F
- Don't kill it: Water over 130°F kills yeast
- Proof if unsure: When in doubt, proof active dry yeast
- Use right amount: Too much yeast = fast rise but poor flavor
Bread Baking Tip: Active dry and instant yeast are roughly interchangeable in most recipes. If a recipe calls for active dry and you only have instant, use the same amount - instant is slightly more potent but the difference is usually negligible. For fresh yeast, always use 3-4 times more than the dry yeast amount called for!