Recipes call for active dry, instant (rapid-rise), or fresh (cake) yeast, and they are not interchangeable one-for-one. Use this chart to convert between them.
| To convert | Multiply amount by |
|---|---|
| Active dry to instant | 0.75 |
| Instant to active dry | 1.25 |
| Fresh (cake) to active dry | 0.40 |
| Active dry to fresh | 2.50 |
| Fresh to instant | 0.33 |
| Instant to fresh | 3.00 |
One standard packet of active dry or instant yeast is 1/4 oz, which is 2 1/4 teaspoons or about 7 grams. Instant can be mixed straight into dry ingredients; active dry is usually proofed in warm liquid first.
FAQ
Can I substitute active dry yeast for instant yeast using a 1:1 ratio? Not quite. Active dry yeast is generally used at about 25 percent more than instant yeast by weight, and needs to be proofed in warm water first, while instant yeast can be mixed directly into dry ingredients. Always check the expiration date on yeast before use, since old or improperly stored yeast loses potency and can cause weak or failed rises even at the correct measured amount.
Convert amounts with the Yeast Converter in the cooking calculators.