What it's for
Recipes call for different yeast forms. Instant Dry is the most concentrated; Active Dry needs a bit more by weight; Fresh (cake) yeast needs the most because it contains more water. This calculator converts any amount you have into the other types and units so fermentation strength stays the same.
- Your recipe lists Instant Dry, but you only have Active Dry or Fresh.
- You need teaspoons or tablespoons from a gram amount (or the reverse).
- You want a quick check against a standard fresh ↔ dry yeast chart.
Looking for yeast from proof time and temperature instead? Use the Leavening Calculator. Both tools share the same TXCraig1 Instant ↔ Active Dry ↔ Fresh ratios.
How conversion works
Instant Dry Yeast is the baseline (1.0×). Other types use the same TXCraig1 multipliers as the Leavening Calculator, then granular yeasts are converted to volume with density:
| Yeast type | vs Instant | Density |
|---|---|---|
| Instant Dry | 1.00× | 3.0 g / tsp |
| Active Dry | 1.3125× | 3.84 g / tsp |
| Fresh / Cake | 3.125× | Grams only |
Rules of thumb (Instant → Active ≈ 1.25–1.3×, Instant → Fresh ≈ 3×, Fresh → Instant ≈ ⅓) are close to these factors. Fresh yeast is never listed in teaspoons — its moisture and texture make scooping unreliable.
Quick examples
- 17 g Fresh ≈ 5.4 g Instant ≈ 7.1 g Active Dry
- 10 g Instant ≈ 13.1 g Active Dry ≈ 31.3 g Fresh
- 1 tsp Instant ≈ 3 g ≈ 3.9 g Active Dry (~1 tsp)