Fresh yeast to dry yeast converter
European bread recipes often call for fresh yeast while most kitchens keep instant; get the matching amount.
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How to use it
- Enter fresh yeast, active dry ratio and instant ratio.
- 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
Active dry = fresh × 0.4; instant = fresh × 0.33. Both ratios are editable.
Example
Inputs: Fresh yeast = 42 g, Active dry ratio = 0.4, Instant ratio = 0.33. Result: Instant yeast: 13.86 g; Active dry yeast: 16.8 g.
Limits and caveats
- The ratios are approximate; yeast strength varies by brand, age and storage.
- Active dry is usually dissolved in warm water first, while instant goes straight into the flour.
Questions about this tool
How much instant yeast replaces a 42 g fresh yeast cube?
About 14 g of instant, roughly two 7 g sachets.
What is the difference between active dry and instant?
Instant has finer granules, goes straight into the flour and is slightly stronger, so you need less.
Why is more fresh yeast needed?
Fresh yeast is about 70% water, so each gram holds fewer live cells than dry yeast.