Dry yeast to fresh yeast converter
Got fresh yeast from the bakery but the recipe uses instant? See how much fresh to use.
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How to use it
- Enter dry yeast weight and yeast type.
- The result appears straight away and updates as you edit.
- Copy the result, or copy a link that keeps the same values to share it.
How it is calculated
Fresh = instant ÷ 0.33 or active dry ÷ 0.4. Instant = active dry × 0.825; active dry = instant ÷ 0.825.
Example
Inputs: Dry yeast weight = 10 g, Yeast type = Active dry. Result: Fresh yeast: 25 g; Or instant yeast: 8.25 g.
Limits and caveats
- The 0.4 and 0.33 ratios are common baker references, not fixed for every brand.
- Fresh yeast spoils within weeks in the fridge, so check it is still active.
Questions about this tool
How much fresh yeast replaces a 7 g sachet of instant?
About 21 g of fresh yeast.
How do I use fresh yeast instead of instant?
Crumble it into some of the warm recipe water or rub it into the flour, then carry on as usual.
Should I change the water?
The difference is small in most recipes, since the water in fresh yeast is tiny next to the dough water.