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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 (fast-action), active dry, and fresh compressed yeast. Enter the amount in your recipe and get equivalent quantities for the yeast you have on hand.
- Instant → Active dry: multiply by 1.25
- Instant → Fresh: multiply by 3
- Active dry yeast must be proofed (dissolved in warm water ~40 °C) before mixing
- Fresh yeast is more perishable — store refrigerated and use within 2 weeks
- 1 standard packet of instant yeast = 7 g = 2¼ tsp