Quick Yeast Conversions
Fresh → Dry Yeast
Active → Instant
Grams → Teaspoons
🔑 Golden Ratio
Fresh : Active Dry : Instant = 2.5 : 1.25 : 1
Common Package Conversions
| If You Have... | Convert to Fresh | Convert to Active Dry | Convert to Instant |
|---|---|---|---|
| 1 packet (¼ oz/7g) active dry | 14g (½ oz) | 7g | 5.6g (2 tsp) |
| 1 cake (0.6 oz/17g) fresh | 17g | 8.5g (1 tbsp) | 6.8g (2¼ tsp) |
| 1 oz (28g) fresh yeast | 28g | 14g (2 packets) | 11.2g (3¾ tsp) |
| 2 oz (56g) fresh yeast | 56g | 28g (4 packets) | 22.4g (7½ tsp) |
💡 Pro tip: 1 packet = 2¼ tsp = 7g active dry yeast. Most bread recipes use 1-2 packets.
Yeast Weight to Volume Conversion (Grams to Teaspoons)
⚖️ Important: 1 teaspoon of yeast = approximately 3 grams (this applies to all dry yeast types)
Understanding Different Yeast Types
🧊 Fresh Yeast (Cake/Compressed)
- Moisture: 70% (very wet)
- Appearance: Crumbly, clay-like blocks
- Shelf life: 2-3 weeks refrigerated
- Activation: Crumble directly into dough
- Pros: Best flavor, fast-acting
- Cons: Short shelf life, harder to find
🟤 Active Dry Yeast
- Moisture: 5% (dry granules)
- Appearance: Coarse, sand-like granules
- Shelf life: 2 years unopened
- Activation: Proof in warm water first
- Pros: Long shelf life, widely available
- Cons: Needs proofing, slower rise
⚡ Instant Yeast (Rapid-Rise)
- Moisture: 5% (fine powder)
- Appearance: Very fine, powder-like
- Shelf life: 2 years unopened
- Activation: Mix directly with flour
- Pros: No proofing, fastest rise
- Cons: Less flavor development
Temperature Guidelines for Each Yeast Type
🌡️ Critical: Right Temperature = Living Yeast
Cooler than others - too warm kills it quickly
Needs warmth to wake up dormant cells
Can handle higher temps when mixed with flour
⚠️ Above 140°F (60°C) kills all yeast! When in doubt, use lukewarm.
Troubleshooting Yeast Conversions
🐌 Dough Not Rising?
- • Check expiration date
- • Test yeast: Mix with warm water + sugar, should foam in 5-10 min
- • Fresh → Dry needs 25% longer rise time
- • Temperature too cold? Find warm spot (75-85°F)
🍞 Different Texture?
- • Fresh yeast = slightly more open crumb
- • Instant yeast = finer, uniform texture
- • Fresh yeast adds ~2% moisture to dough
- • Compensate: Add 1-2 tsp water when using dry
Special Recipe Considerations
🥐 Enriched Doughs (Brioche, Challah)
High fat/sugar slows yeast. When converting from fresh to dry, increase amount by 10-15% for same rise. Fresh yeast handles enriched doughs better.
🥖 Lean Doughs (Baguettes, Pizza)
Standard conversions work perfectly. Instant yeast ideal for pizza dough - no proofing needed!
🍞 Sourdough Hybrids
Combining sourdough starter + commercial yeast? Use 50% less yeast than recipe states. The wild yeasts in your starter contribute to the rise.
Frequently Asked Questions
How do I convert 2 grams of yeast to teaspoons?
2 grams = 2/3 teaspoon. Since 1 teaspoon of yeast weighs approximately 3 grams, 2 grams equals about 2/3 of a teaspoon. This applies to both active dry and instant yeast.
What's the fresh yeast to dry yeast conversion?
Use half the amount when converting from fresh to active dry yeast. For example: 20g fresh yeast = 10g active dry yeast. For instant yeast, use 40% of the fresh yeast amount.
How much is 1 packet of active dry yeast?
1 packet = 1/4 ounce = 7 grams = 2¼ teaspoons of active dry yeast. To convert to instant yeast, use 5.6g (about 2 teaspoons). To convert to fresh yeast, use 14g.
Can I substitute instant yeast for active dry 1:1?
No! Use 25% less instant yeast than active dry. If recipe calls for 1 teaspoon active dry, use 3/4 teaspoon instant. Instant yeast is more concentrated and doesn't need proofing.
Related Baking Converters:
🍞 Perfect Yeast Conversion Every Time!
Remember: Fresh : Active Dry : Instant = 2.5 : 1.25 : 1 Never let the wrong yeast type stop you from baking!