Yeast Conversion Calculator

The standard weight ratio is fresh : active dry : instant ≈ 100 : 40 : 33, which gives Fresh ÷ 2.5 = Active Dry and Fresh ÷ 3 = Instant. So 30g fresh yeast = 12g active dry = 10g instant. To convert directly between the dried types: Active Dry to Instant is × 0.83 (or ÷ 1.2), and Instant to Active Dry is × 1.2.

Active dry yeast needs to be dissolved in warm water (around 38°C) before use and takes longer to activate. Instant yeast (also called fast-action or easy-bake) can be mixed directly into the flour and activates faster. Instant yeast is more potent per gram.

Unopened instant yeast sachets last 1-2 years. Once opened, store in an airtight container in the fridge and use within 4 months. Fresh yeast keeps for about 2 weeks in the fridge. You can freeze fresh yeast for up to 3 months.

Fresh yeast can be used in any recipe calling for dried yeast using the conversion ratios. However, if a recipe is meant for a natural sourdough starter, commercial yeast will give a different flavour profile — faster rise but less complexity.

Each type has its place. Fresh yeast gives the best flavour and is preferred by professional bakers, but has a short shelf life. Instant yeast is the most convenient as it needs no activation and stores well. Active dry yeast is the middle ground. For home baking, instant yeast is the most practical choice.