Conversion ratios (by weight)
Fresh 1 : Active dry 0.4 : Instant 0.33
Example: A recipe with 7 g (one packet) of active dry yeast needs 17.5 g of fresh yeast or 5.8 g of instant yeast (just under 2 teaspoons).
Using each type
- Fresh yeast: crumble into the flour or dissolve in water; keeps about 2 weeks refrigerated.
- Active dry: dissolve in warm water (about 105–110 °F / 40–43 °C) for 5–10 minutes.
- Instant: mix directly into the dry ingredients.
Scale the whole recipe with the baker’s percentage calculator.
Frequently asked questions
How do I convert fresh yeast to dry yeast?
Use about 40% of the fresh weight for active dry yeast and about a third for instant yeast. 17.5 g of fresh yeast ≈ 7 g active dry ≈ 5.8 g instant.
Can I use instant yeast instead of active dry?
Yes. Use about 20–25% less instant yeast and mix it straight into the flour; there is no need to proof it in water.
How much is a packet of yeast?
One U.S. packet of dry yeast is ¼ oz (7 g), about 2¼ teaspoons.
How many grams in a teaspoon of yeast?
About 3.1 g for active dry or instant yeast.