Yeast conversion conventions differ by product. The default uses equal active-dry and instant weight, with fresh cake yeast about 2.7 times dry weight. The alternative is a traditional proportional estimate. Neither convention predicts rise time. Packet sizes vary; enter the label weight. Nutritional yeast, baking powder and baking soda are not substitutes covered by this tool.
How to use Yeast Converter
- Choose the conversion direction and enter the quantity in the unit shown.
- Select the ingredient and measuring standard, or enter the density, yield or substitution convention requested by this tool.
- Select Calculate. Read the result and the assumption printed below it. Reset returns the form to its starting values.
Calculation method
Equivalent weight = starting weight ÷ starting-type factor × target-type factor within the chosen convention.
Worked example
The default equal-dry convention converts 7 g active dry to 7 g instant, or approximately 18.9 g fresh cake yeast. Product instructions take priority.
Read the focused guides
- Active Dry and Instant Yeast: Why Conversion Advice Differs
- Fresh Yeast and Dry Packets: Start with Label Weight
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