Yeast converter
Convert between fresh compressed, active dry and instant yeast by weight.
Fill in the fields and the result will appear here automatically.
Converts mass between fresh compressed, active dry and instant yeast using this page’s retained coefficients. Fresh mass is the chosen basis: active dry is one third and instant one quarter. All three equivalents appear together so recipe and packet can be compared. These ratios are neither a universal consequence of moisture nor a guarantee of identical leavening power. A particular product’s composition and instructions can give another substitution; for example, Red Star permits 1:1 active/instant replacement for its products in traditional mixing.
How it works
Formula and logic
Model coefficients: fresh 1, active dry 1/3, instant 1/4. Fresh equivalent = entered mass ÷ original type’s coefficient; target mass = fresh equivalent × target coefficient. Mass is positive and the two selected types must differ. Masses are grams; moisture, viability and rising time are not calculated.
Example
The selected model converts 30 g fresh into 10 g active dry or 7.5 g instant. Conversely, 7.5 g instant gives 30 g fresh equivalent and 10 g active dry. These follow the coefficients, not a universal manufacturer substitution instruction.
Fields and units
- Amount in the recipe, g — g
- What the recipe lists — list option
- What you have — list option
How to use
- — Enter grams and the actual source type.
- — Select a different target type.
- — Compare coefficients with your product instructions and recipe.
- — Check mixing method, temperature and rising separately from mass.
Method and limitations
- Calculation method
- Formula and logic
- Data or methodology source
- Red Star: product-specific mixing and active/instant substitutions; no universal approval of the 1:3:4 model
- Limitation
- Selected coefficients do not replace manufacturer instructions or guarantee identical fermentation or baking results.
FAQ
Where does the one-to-three ratio come from?
One third is this model’s selected coefficient. Moisture differences matter but do not establish an exact universal 1:3 replacement; products and manufacturer guidance can differ.
How does active dry differ from instant?
They are different product forms. Active dry does not invariably require dissolving while instant only goes into flour: Red Star describes both methods for its products. Follow the particular packet.
Can I swap yeast by volume instead?
No. Volume depends on product form and density. This tool converts mass, not spoon measures; check volume dosing against the product instructions.
Will the rising time change?
It can change with dough composition, temperature and yeast properties, but is not calculated. An equal modelled mass equivalent cannot guarantee the same rising time.