Yeast Substitution Calculator
Convert yeast amounts between active dry, instant/fast-rise, and fresh/cake yeast using standard baker conversion ratios.
Results
What is it?
Yeast conversion ratios: Active Dry is the reference (1.0x). Instant yeast is more concentrated and potent — use 0.75x the amount (25% less). Fresh/Cake yeast is the least concentrated — use 3x the amount. The ratios are: Active Dry to Instant = multiply by 0.75; Active Dry to Fresh = multiply by 3; Instant to Fresh = multiply by 4.
How to use
Select the yeast type called for in your recipe and the type you have on hand. Enter the recipe's yeast amount in grams. The calculator outputs the equivalent amount of your substituted yeast in grams and approximate teaspoons.
Example scenario
Recipe calls for 7g Active Dry yeast; you have Instant: 7 x 0.75 = 5.25g Instant yeast (about 1.75 tsp). Recipe calls for 7g Active Dry; you have Fresh: 7 x 3 = 21g Fresh yeast.
Pro tip
Active Dry yeast traditionally requires proofing (dissolving in warm 38-43°C water with a pinch of sugar for 5-10 minutes before adding to dough). Instant yeast can be added directly to dry ingredients — no proofing needed. Fresh yeast has the shortest shelf life (2-3 weeks refrigerated) and must be refrigerated at all times. It gives the most complex, traditional flavor and is preferred by artisan bakers. Freeze excess fresh yeast in small cubes for up to 3 months.