Yeast Type Converter

Convert between active dry yeast, instant yeast, and fresh cake yeast with proofing instructions for each type.

Results

Visualization

How It Works

There are three main types of yeast used in baking. Active dry yeast must be dissolved in warm water before use. Instant yeast can be mixed directly into flour. Fresh (cake) yeast is perishable and sold refrigerated. They all do the same job but at slightly different strengths.

The Formula

1 tsp active dry yeast = 0.75 tsp instant yeast = 5.67 grams fresh yeast. One standard packet of active dry yeast = 2.25 teaspoons = about 7 grams.

Variables

Active dry (tsp/g), instant (tsp/g), fresh/cake (grams).

Example

A recipe calls for 1 packet (2.25 tsp) of active dry yeast. To use instant yeast instead, use about 1.7 teaspoons. To use fresh yeast, use about 12.8 grams (roughly a 1-inch cube).

Tips

  • Store dry yeast in the freezer for longest shelf life -- it stays good for over a year.
  • Water that is too hot (above 120 F) will kill yeast. Too cold and it will not activate. Aim for 105-110 F.
  • To test if yeast is still alive, dissolve it in warm water with a pinch of sugar. It should foam within 10 minutes.
  • Instant yeast makes bread rise faster -- check dough 15 minutes earlier than the recipe says.
  • Fresh yeast gives the best flavor but must be used within 1-2 weeks of purchase.