Active dry
7 g
2.25 tsp
1 packet
Yeast Conversion Calculator – Active Dry, Instant & Fresh Yeast
Recipe yeast
Enter a positive amount no greater than 1,000,000 g after conversion.
Active dry and instant yeast are substituted 1:1. Either dry type is 33% of the fresh-yeast weight, following King Arthur Baking's current home-baking guidance.
Equivalent yeast amounts
Use instant yeast
7 g
about 2.25 tsp or 1 packet
Instant
7 g
2.25 tsp
1 packet
Fresh / cake
21.2 g
0.75 oz
Weigh fresh yeast; cake sizes vary.
7 g active dry yeast converts to 7 g instant yeast with the modern home-baking guideline.
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Quick Yeast Conversion Chart
| Active dry | Instant | Fresh yeast | Common dry measure |
|---|---|---|---|
| 3.5 g | 3.5 g | 10.6 g | 1.125 tsp / ½ packet |
| 7 g | 7 g | 21.2 g | 2.25 tsp / 1 packet |
| 9.9 g | 9.9 g | 30 g | about 3.2 tsp |
| 14 g | 14 g | 42.4 g | 4.5 tsp / 2 packets |
The chart uses the practical 1:1 dry substitution and dry weight = 0.33 × fresh weight. Results are rounded for measuring; use the calculator for other amounts.
How to Convert Yeast
- Select the yeast in the recipe. Choose active dry, instant, or fresh yeast.
- Enter its amount. Use the printed weight when possible. Dry yeast can also be entered as teaspoons or standard 7 g packets.
- Choose the guideline. Modern home-baking mode uses a 1:1 swap between dry yeasts. Professional mode preserves separate fresh-to-dry yield ratios.
- Select the yeast you have. The primary result gives that replacement, while the cards show every equivalent.
- Watch the dough, not just the clock. The replacement may ferment faster or slower depending on the product, recipe, and conditions.
Formulas and Assumptions
Modern home-baking guideline (default)
Active dry = instant by weight or volume. Dry yeast = fresh yeast × 0.33, so fresh yeast = dry yeast ÷ 0.33.
King Arthur Baking and Red Star Yeast both advise that current active dry and instant products can generally be substituted one for one in traditional doughs. King Arthur's Baker's Hotline uses 0.33 to move between fresh yeast and either dry type.
Professional weight guideline
Active dry = fresh × 0.40. Instant = fresh × 0.33.
King Arthur's professional reference separates the dry products by yield. In this mode, active dry to instant is × 0.825, while instant to active dry is ÷ 0.825. This mode is useful when a production formula or manufacturer follows those weight ratios.
Kitchen measures
1 standard dry-yeast packet = 7 g = 0.25 oz ≈ 2.25 tsp.
Teaspoons and packets apply only to dry yeast in this calculator. Fresh yeast should be weighed because it is moist and cake sizes have changed over time. Ounce results use 1 oz = 28.3495 g.
Important: These are starting equivalents, not a promise of identical timing. Brand formulation, yeast age, dough temperature, sugar, salt, flour, hydration, and fermentation method can change performance. Follow a package-specific conversion when it conflicts with a general guideline, and judge readiness by the dough's rise.
Sources: King Arthur's guide to baking with yeast, King Arthur's fresh-yeast conversion guidance, King Arthur's professional yeast reference, and Red Star's packet and teaspoon measure.
Methodology and review: Maintained by Starlight Robotics; last reviewed 29 July 2026. The tool keeps the two cited conversion conventions separate and shows the selected assumption beside every result.
Active Dry vs Instant vs Fresh Yeast
Active dry yeast
Active dry yeast has larger granules and can start more slowly than instant yeast. Many modern active dry products can be mixed directly with dry ingredients, although proofing in warm liquid is still useful when you need to check whether older yeast is alive. Follow the product label.
Instant yeast
Instant yeast has finer particles and usually starts faster. It can normally be mixed directly into the flour. “Bread machine,” “quick-rise,” and “rapid-rise” products are often instant-style yeasts, but formulations and directions vary; check the package before treating them as identical.
Fresh, cake, or compressed yeast
These names describe the moist block form used in many bakeries. It is highly perishable and should be measured by weight. Do not assume that an old recipe's “one cake” means a particular number of ounces.
Yeast Conversion FAQs
How much instant yeast replaces active dry yeast?
For most modern home recipes, use the same amount of instant yeast as active dry yeast. Instant yeast may begin working faster, so judge the dough by its rise rather than only by the recipe time.
How much fresh yeast equals 7 grams of dry yeast?
Using the practical 0.33 dry-to-fresh guideline, 7 g of active dry or instant yeast is equivalent to about 21.2 g fresh yeast.
How many teaspoons are in a packet of dry yeast?
This calculator treats one standard dry-yeast packet as 7 g, 0.25 oz, or approximately 2.25 teaspoons. Check the packet label if yours has a different weight.
Why are there two conversion guidelines?
Modern home-baking guidance commonly swaps active dry and instant yeast 1:1. Professional weight guidance may use 40% of fresh weight for active dry and 33% for instant because the dry products have different moisture and solids.
Is fresh yeast the same as cake or compressed yeast?
Yes. Fresh yeast is also called cake yeast or compressed yeast. Cake sizes have varied, so use the weight printed in the recipe or on the package.
Does converting yeast guarantee the same rise time?
No. Yeast freshness, dough temperature, flour, sugar, salt, hydration, and method all affect timing. Treat the conversion as a starting amount and watch the dough.
Are my recipe quantities stored?
No. The calculation runs locally in your browser. Your amount is not sent or stored, and copying results happens only when you press the button.