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Instant yeast
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Active dry yeast
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Fresh yeast
| Type | Ratio to instant | Activation needed? | Typical use |
|---|---|---|---|
| Instant / fast-action | × 1.0 | No | Mix directly into dry ingredients |
| Active dry | × 1.25 | Yes (105–115 °F / 40–46 °C water) | Proof in warm water 5–10 min first |
| Fresh (compressed) | × 3.0 | No (or crumble directly) | Use cool water, shorter proof times |
Yeast Converter
Convert between instant (rapid-rise) yeast, active dry yeast, and fresh (compressed) yeast. Enter the quantity your recipe calls for and get equivalents for the yeast type you have on hand.
Conversion ratios
| From | To Instant | To Active Dry | To Fresh |
|---|---|---|---|
| 1 tsp Instant | 1 tsp | 1¼ tsp | 10g / ⅓ oz |
| 1 tsp Active Dry | ¾ tsp | 1 tsp | 8g / ¼ oz |
| 1g Fresh | 0.1g instant | 0.125g active dry | 1g |
The three types of yeast
- Instant / rapid-rise yeast: finely milled, dissolves quickly, can be mixed directly into dry ingredients without proofing. The standard for most modern bread recipes. Fastest rise time.
- Active dry yeast: coarser granules, must be activated (proofed) in warm water (40-46°C / 105-115°F) for 5-10 minutes before adding to dough. Requires ~25% more than instant for equivalent leavening.
- Fresh yeast: highest moisture content, most perishable (1-2 weeks refrigerated). Provides a stronger yeast flavor. Crumble directly into dough or dissolve in cool water. Used by professional bakers.
Does old yeast still work?
Test yeast viability: dissolve 1 tsp sugar in ¼ cup (60mL) warm water (40°C / 105°F), add 1 tsp yeast. After 10 minutes it should be foamy and bubbly. If not, the yeast is dead and should be replaced.