Convert between yeast types
Recipes call for fresh (cake) yeast, active dry yeast or instant yeast almost interchangeably — but the amounts are not equal, because dry yeasts are more concentrated than the water-rich fresh block. This converter swaps any amount of one type for the correct weight of another so your bread, pizza or pastry rises as intended.
How it works
It uses the standard baking ratio fresh : active dry : instant = 3 : 1.5 : 1. The tool normalises everything through fresh yeast as the base unit, then converts back out to the target type:
- active dry = fresh × 0.5, and fresh = active dry × 2
- instant = fresh × 1/3, and fresh = instant × 3
- between the dry forms: instant = active dry × 2/3, active dry = instant × 1.5
So whatever pair you pick, the amount in grams is rescaled by these factors and rounded to two decimals.
Example
Your recipe wants 7 g of active dry yeast but you only have instant. Set From = active dry, To = instant, amount = 7. The tool first finds the fresh-equivalent (7 × 2 = 14 g fresh), then scales to instant (14 × 1/3 ≈ 4.67 g instant).
| Fresh | Active dry | Instant |
|---|---|---|
| 30 g | 15 g | 10 g |
| 6 g | 3 g | 2 g |
| 21 g | ~10.5 g | 7 g |
Instant yeast goes straight into the flour; active dry is usually proofed in warm liquid first. The conversion runs entirely in your browser.