Convert between fresh, active dry and instant yeast by weight.
Usage Tip
When swapping yeasts, keep dough temperature and rise time the same and watch the dough, not the clock.
Yeast conversion chart
| Active dry | Instant | Fresh |
|---|---|---|
| 1 tsp | 3/4 tsp | 8 g |
| 2 1/4 tsp (1 packet) | 1 3/4 tsp | 17 g |
| 1 tbsp | 2 1/4 tsp | 22 g |
| 2 packets | 1 1/2 tbsp | 34 g |
Types of yeast explained
Active dry
The classic. Larger granules that traditionally benefit from proofing in warm liquid first.
Instant
Finer granules that dissolve quickly – mix straight into the flour, no proofing needed. Use about 25% less than active dry.
Rapid rise / quick rise
A type of instant yeast with enzymes for a faster single rise. Use like instant.
Bread machine
Essentially instant yeast packaged for bread machines. Use like instant.
Fresh (cake) yeast: moist, crumbly blocks sold refrigerated. Most active by weight per gram of dough effect is lower, so you use roughly 2.5× the weight of active dry. Short shelf life.
Active dry vs instant yeast
They are interchangeable with a small tweak. Instant is more concentrated and dissolves faster, so use about 25% less (multiply active dry by 0.75) and skip the proofing step – just mix it into the dry ingredients. Going the other way, use about 33% more active dry in place of instant, and proof it first for insurance.
Fresh yeast conversion
Fresh yeast is measured by weight. To replace active dry with fresh, multiply the dry weight by about 2.5; to replace instant with fresh, multiply by about 3. Crumble fresh yeast into warm liquid to dissolve before adding.
Sourdough starter as an equivalent
Sourdough is a different leavening system, so there is no exact teaspoon-for-teaspoon swap. As a rough guide, replace one packet of commercial yeast with about 1 cup (around 230 g) of active, recently fed starter, then reduce the recipe’s flour and water by roughly half the starter’s weight each and expect a much longer, slower rise. Treat it as a starting point and adjust by feel.
Packet size reference
| Reference | Amount |
|---|---|
| 1 standard packet | 2 1/4 tsp |
| 1 packet by weight | about 7 g (1/4 oz) |
| 3 packets | about 21 g |
| 1 jar/strip (3 packets) | 6 3/4 tsp |
Proofing yeast
“Proofing” means dissolving yeast in warm liquid with a pinch of sugar to confirm it is alive – it should foam within 5–10 minutes. Active dry is traditionally proofed; instant, rapid rise and bread machine yeast do not need it and can go straight into the flour. If your yeast does not foam when proofed, it is dead – start over with fresh yeast.
Temperature guidelines
| Step | Temperature |
|---|---|
| Proofing liquid (active dry) | 100–110°F (38–43°C) |
| Liquid when using instant in dough | 120–130°F (49–54°C) |
| Ideal dough rising temperature | 75–85°F (24–29°C) |
| Yeast starts to die | above ~130–140°F (54–60°C) |
Shelf life
| Yeast | Shelf life |
|---|---|
| Dry yeast, unopened | 1–2 years (cool, dry) |
| Dry yeast, opened | about 4 months refrigerated |
| Dry yeast, frozen | up to a year |
| Fresh yeast | about 2 weeks refrigerated |
Storage recommendations
- Keep unopened dry yeast in a cool, dry cupboard.
- Once opened, store dry yeast airtight in the fridge or freezer.
- Keep fresh yeast wrapped and refrigerated; use it quickly.
- Always check the expiry date, and proof old yeast before committing it to a recipe.
Yeast troubleshooting
Dough won’t rise
Yeast may be dead, the liquid too hot or too cold, or the room too cool. Proof a fresh batch and rise somewhere warm.
Over-proofing
Risen too long, the dough collapses and tastes boozy. Punch down and re-shape, or shorten the next rise.
Dead yeast
No foam when proofed means it is no longer active – replace it. Heat, age and direct contact with salt or very hot water are the usual culprits.
Printable yeast conversion chart
| You have | Active dry | Instant | Fresh |
|---|---|---|---|
| 1 packet (2 1/4 tsp) | 2 1/4 tsp | 1 3/4 tsp | 17 g |
| 1 tsp active dry | 1 tsp | 3/4 tsp | 8 g |
| 10 g fresh | 3/4 tsp | 1/2 tsp | 10 g |