I have a different yeast
From fresh yeast to dry, or the other way round.
Enter what the recipe calls for and choose the yeast you have. Baker's Ratio calculates the replacement amount.
Useful when the recipe and your kitchen cupboard disagree.
Your substitution
Which yeast is in the recipe?
The conversion uses common baking ratios. For small quantities, a precision scale is best.
Try a familiar example
The examples also enter 500 g flour. Then adjust the quantities for your recipe.
With flour weight, we also show the baker's percentage of the replacement yeast.
Unsure whether it is active dry or instant yeast? Check the packet: grain size alone is not a reliable guide. Yeast is not baking powder.
Your amount
Use this amount
- Instead of · Fresh yeast
- 15 g
- Baker's percentage
- 0.99%
How to use this yeast
Usually, mix instant yeast directly into the flour without dissolving it first. Follow the packet instructions; do not use hot water to try to speed it up.
Use a precision scale for small amounts. Decimal places make the calculation precise, but yeast strength and rising time vary with the brand and dough. Follow a different conversion if the packet specifies one.
Calculate the complete dough
Use the regular calculator if you also want flour, water and salt from one total dough weight.
How to read the result
Convert fresh, active dry and instant yeast fairly
Yeast types do not have equal concentration. The converter uses fixed equivalents and can also show the baker's percentage.Worked example
15 g fresh yeast to instant
Select 15 g fresh yeast, instant yeast as the target and 500 g flour.Result: 4.95 g instant yeast, about 0.99% of flour weight.What it means
The weights are not one-to-one
This tool uses fresh yeast as 1, active dry as 0.40 and instant yeast as 0.33.Common mistake
Keeping the same gram weight
Using 15 g instant instead of 15 g fresh yeast would roughly triple the effective dose.Use it for
Swap yeast type in a recipe
Use it when a recipe specifies a different yeast type from the one in your cupboard.Not for this
Not an exact proof-time predictor
The conversion compares yeast types; temperature, sugar, fat and the intended fermentation time still matter.From calculation to bake
