Calculator
Example Data Table
| Recipe calls for | Convert to | Standard | Output (approx.) | Notes |
|---|---|---|---|---|
| 15 g Fresh | Instant | Fresh ÷ 3 | ≈ 5.00 g | Good for quick doughs and warm rooms. |
| 10 g Fresh | Active Dry | Fresh ÷ 2.5 | ≈ 4.00 g | Bloom in warm water if desired. |
| 2.25 tsp Active Dry | Instant | 1:1 by weight | ≈ 2.25 tsp | Many recipes accept direct swap. |
| 1 packet Instant | Fresh | × 3 | ≈ 21.00 g | Adjust hydration slightly if needed. |
Formula Used
This calculator converts everything into grams, applies a yeast potency ratio, then converts back to your chosen unit.
- Input grams = Input amount × Unit-to-gram factor
- Instant-equivalent grams = f(Input grams, yeast type, standard)
- Output grams = Convert instant-equivalent → target yeast
- Output (same unit) = Output grams ÷ Unit-to-gram factor
Default potency assumptions: Instant = Fresh ÷ 3 and Active = Fresh ÷ 2.5. You can override these in the Advanced section for your preferred reference.
How to Use This Calculator
- Enter the yeast amount from your recipe and choose the unit.
- Select the yeast type your recipe calls for (Convert from).
- Select the yeast you want to use instead (Convert to).
- Pick a conversion standard that matches your baking approach.
- Click Calculate to see results above the form.
- Use the download buttons to save the result as CSV or PDF.
Practical yeast choices for garden-focused batches
Yeast is useful beyond bread. Many gardeners use fermented mixes for seed-start teas, plant-safe fruit washes, and starter cultures for kitchen scraps. Conversions matter because different yeast products contain different moisture levels and cell density. When you match the intended yeast strength, you get steadier rise, predictable aroma, and fewer stalled ferments.
Fresh, active dry, and instant behave differently
Fresh yeast is moist and typically measured by weight, but it spoils quickly. Active dry has a protective coating that benefits from hydration before mixing. Instant yeast is finer and often works directly in flour or dry mixes. This calculator helps you swap types while keeping similar fermentation power. If your mix includes acidic fruit, expect slower starts and allow extra time.
Why gram-based conversion improves repeatability
Spoon measures vary with packing, humidity, and brand grind. Converting to grams avoids these inconsistencies, especially for small experimental batches. If you must use teaspoons, keep the same measuring style each time and adjust the grams-per-spoon settings to reflect your yeast. A small kitchen scale improves fermentation repeatability.
Standards and ratios you can select
Some bakers treat instant and active dry as equal by weight, while others reduce instant to about three-quarters of active dry. The calculator offers multiple standards so you can match the method your recipe source uses. For fresh yeast, the default assumptions convert to active dry at fresh ÷ 2.5 and to instant at fresh ÷ 3. If your label suggests a different ratio, update the Advanced assumptions to match it.
Interpreting the output for better fermentation control
Use the “Output in grams” value when accuracy matters, then note temperature, sugar level, and fermentation time in your log. In warmer spaces, yeast works faster, so you may shorten proofing or reduce yeast slightly. In cooler conditions, keep the converted amount and extend time rather than over-dosing yeast. When testing garden starters, change only one variable at a time so you can trace improvements clearly.
FAQs
1) Can I swap active dry and instant directly?
Often yes, but some recipes use instant at about 75% of active dry. Pick the standard that matches your recipe source for best consistency.
2) Do I need to bloom active dry yeast?
Blooming can help confirm activity, especially with older yeast. For many modern active dry brands, direct mixing also works if hydration is sufficient.
3) Why does fresh yeast require more weight?
Fresh yeast contains much more water than dry forms. You use more grams to deliver a similar number of active cells.
4) Are teaspoon and tablespoon conversions accurate?
They are estimates because yeast density varies. For repeatable results, weigh yeast in grams or adjust the grams-per-spoon settings to your brand.
5) What does “packets equivalent” mean?
It shows how many standard packets your converted amount equals. Change the packet size in Advanced assumptions if your packets are larger or smaller.
6) How does this help with gardening-related ferments?
When yeast strength is consistent, fermentation speed and gas production stabilize. That makes small garden-kitchen trials easier to compare and refine.