Yeast Converter

Yeast in the recipe

Amount, g

Flour in the recipe, g

Needed for the percentage dose.

Result

Fresh, g25
Active dry, g10.4
Instant, g8.3
Share of the flour, %1.67
Starter instead of yeast, g100
DosingA fast dough takes about 1% instant yeast of the flour weight; an overnight prove takes 0.3%.

Three kinds of yeast, one dose

Converts fresh, active dry and instant yeast into one another and shows the dose as a percentage of the flour in your recipe.

The recipe says 25 g of fresh yeast and the shop only sells 11 g sachets. The ratio is not obvious: compressed yeast is about seventy percent water, so you need three times as much of it as instant dry.

The second half of the question is how much yeast to use at all. What matters is not an absolute number but the share of the flour weight: about one percent for a dough that proves in a couple of hours, a third of that for an overnight prove in the fridge.

What this calculator shows

The same quantity of yeast expressed in all three forms
The dose as a percentage of the flour in your recipe
How much starter to use instead, if you would rather skip yeast

What to keep in mind

Fresh to active dry to instant runs 3 : 1.25 : 1 by weight.
Active dry yeast needs dissolving in warm water first; instant goes straight into the flour.

FAQs

How much dry yeast replaces 50 g of fresh?

Around 17 g of instant or 21 g of active dry. Fresh yeast is always about three times the weight of instant.

What is the difference between active dry and instant?

Active dry has larger granules and needs rehydrating in warm water. Instant is finer, goes straight into the flour, and works a little harder — so you use about 20% less.

How much yeast per kilogram of flour?

10 g of instant for a dough that proves in 2 to 3 hours, 3 g for an overnight prove. The slower the ferment, the less yeast and the better the bread.

Can starter replace yeast?

Yes — usually 20% active starter by flour weight, with the starter's own flour and water deducted from the recipe. Expect the rise to take two or three times as long.

Worked example

A recipe written for fresh yeast

Input: 25 g fresh, 500 g flour

Output: 8.3 g instant or 10.4 g active dry

Note: That is 1.7% of the flour — a fast-dough dose. Fine for an enriched dough heavy with butter and sugar; a plain loaf would be happier on half of it.

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Yeast Converter

Result

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