Yeast conversion guide
Different yeast forms—active dry, instant (rapid-rise), and fresh (cake) yeast—have varying potencies and handling requirements. Converting quantities ensures consistent fermentation and rise times.
Common conversions:
- Active dry yeast to instant yeast: Use about 25% less instant yeast. Example: 1 teaspoon active dry ≈ ¾ teaspoon instant.
- Fresh yeast (cake) to active dry: Use roughly 2.5 times the weight of active dry. Example: 1 ounce fresh ≈ 0.35 ounce active dry (about 2½ teaspoons active dry per ounce fresh).
- Fresh yeast to instant yeast: Use slightly less instant (about 40% of fresh by weight), or follow recipe baker’s percent and convert.
Practical conversion rules by volume:
- 1 packet (2¼ teaspoons) instant yeast ≈ 2¼ teaspoons active dry yeast (some bakers use same volume; reduce instant by ~25% for faster action).
- For fresh yeast: 1 tablespoon (about ½ ounce/15 g) fresh ≈ 1½ teaspoons active dry.
Tips when substituting:
- Bloom active dry yeast in warm water (100–110°F/38–43°C) before adding to dough if recipe expects it; instant yeast can be mixed directly into dry ingredients.
- If using less yeast (as with instant), expect slightly different timing—instant acts faster so proof times may be shorter.
- Adjust proofing times based on dough behavior rather than exact clocks when changing yeast type.
Storage and potency:
- Store dry yeast sealed in the refrigerator or freezer to preserve potency.
- Replace yeast if rises don’t occur—old yeast loses activity.
Using conversions and observing dough signals yields consistent leavening regardless of yeast form.