Yeast Conversion Calculator (Fresh, Active Dry, Instant)
Convert between fresh yeast, active dry yeast, and instant yeast for any bread recipe. Maintain accurate ratios for proper fermentation and rise.
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Yeast Types & Conversion Guide
What should I know about The Three Common Yeast Types?
Fresh / compressed yeast: also called 'cake yeast' or 'baker's yeast'. Moist cake, 70% water. Strong yeast smell, slightly sweet. Crumbles easily when fresh. Live yeast cells — quickest acting. Active dry yeast (ADY): granular dry. Yeast cells dormant, protected by outer coating. Needs 'proofing' (rehydrating in warm liquid) before mixing with flour. Takes 5-10 minutes to come fully alive. Instant / quick-rise yeast: granular like ADY but with smaller particles. Coated to dissolve faster. Can be mixed directly into dry ingredients without a separate proofing step, unlike active dry yeast, which needs dissolving in warm liquid first.
What's the key thing to understand about Conversion Ratios?
Standard conversion ratios (by weight): fresh : active dry : instant = 100% : 40% : 33%. Or 3 : 1.2 : 1. Practical examples: recipe calls for 20g fresh yeast. ADY equivalent: 20 × 0.4 = 8g. Instant equivalent: 20 × 0.33 = 6.6g. Recipe calls for 10g instant. Fresh equivalent: 10 × 3 = 30g. ADY equivalent: 10 × 1.2 = 12g. Why instant uses less: more concentrated cells per gram (less moisture, no inactive coating). Common conversions: 1 packet UK fresh yeast (28g) = 11g ADY = 9g instant. 1 sachet UK dried yeast is typically 7g, standardised to fit most home-baking recipes without needing to weigh out a custom amount.
What should I know about Proofing and Use?
Fresh yeast: crumble into a little warm liquid (30-35°C). Stir until dissolved. Add to flour and remaining liquid. OR add directly to dry flour with liquid — modern fresh yeast doesn't strictly require proofing. Active dry yeast: requires proofing. Sprinkle over warm liquid (38-43°C — warmer than fresh). Add a pinch of sugar. Wait 5-10 minutes. Should foam visibly. If no foam, yeast is dead — discard. If yeast doesn't foam: too cold liquid, too hot (over 50°C kills yeast), or expired yeast. Salt should never be added directly to yeast, since it can inhibit or kill the yeast on contact — always mix salt into the flour separately instead.
What should I know about Storage and Freshness?
Fresh yeast: refrigerator only. Shelf life 2-3 weeks. Can freeze 3-6 months — bake-quality reduced after freezing. Wrap in paper, not plastic (sweats). Active dry yeast: cool dry pantry: 1-2 years sealed. Refrigerator: 2-4 years. Freezer: 4-5 years. Once opened: store in airtight container in refrigerator. 4-6 months. Instant yeast: same shelf life as ADY. Some brands (SAF Red Label) particularly long-lived. Once opened: refrigerator or freezer extends life. Will yeast still work? Test by proofing a small amount in warm water with a pinch of sugar — if it foams within 10 minutes, the yeast is still active and safe to use.