Yeast Converter

Convert the yeast in your recipe

1. Choose the yeast named in the recipe and enter its weight in grams. Use the actual weight; a packet or a block is not a universal size.
2. Choose the yeast you want to use. The result updates when the weight is valid and shows the general conversion basis.
3. Weigh the approximate replacement and follow its package instructions for mixing and hydration. Watch the dough rather than assuming the original rising time will stay the same.

What the general ratios mean

This calculator uses 100 parts fresh yeast, 40 parts active dry yeast and 33 parts instant yeast by weight. King Arthur Baking publishes the fresh-to-dry multipliers 0.4 and 0.33 as general guidance and says to prefer the manufacturer’s conversion ratio.

For example, 20 g of fresh yeast converts to about 8 g of active dry yeast or 6.6 g of instant yeast under this model. The calculation treats 0.33 as the stated factor, not as an exact one-third.

Active dry and instant yeast are both dried baker’s yeast, but they are separate choices here. Product guidance can differ: some manufacturers permit their dry types to be used interchangeably. Check the label before treating a general conversion as a product-specific instruction.

The displayed amount is rounded to the nearest 0.01 g, with exact halfway values rounded upward. That display precision does not establish biological equivalence or the accuracy of your kitchen scale. Tiny quantities may need a more suitable scale or a larger recipe batch.

Three weight conversions

A recipe with 20 g fresh yeast gives about 6.6 g instant yeast using the general ratio. This says how much yeast to weigh, not how long the dough will take to rise.

If a recipe calls for 7 g instant yeast, the general replacement is about 8.48 g active dry yeast. Follow the active dry product’s directions for preparation.

For 10 g active dry yeast, the model gives about 25 g fresh yeast. Check that fresh yeast is in usable condition and follow its storage and handling instructions.

When to use other guidance

Yeast brands, freshness, dough temperature, sugar, salt and fermentation conditions affect performance. Manufacturer and tested-recipe directions take priority. This tool does not predict rising time, adjust water or calculate how much yeast a flour quantity needs.

Use only ordinary baker’s fresh, active dry or instant yeast. Sourdough starter, nutritional yeast, brewer’s yeast and baking powder are not interchangeable here. Teaspoons, packets and blocks require their own stated weights and are not inferred.

Calculated locally

The conversion is calculated in your browser without tool-added uploads or saved input history. Copy shares the current summary with your clipboard only when requested. Normal site services and consent settings remain separate.