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Yeast Converter

One 7 g packet (2¼ tsp) of active dry yeast = 5.6 g instant = 16.8 g fresh (cake) yeast. Enter what you have and see the equivalent weight of each type, with packet counts for the dry ones.

Fresh / cake

16.8 g

fresh / cake

Active dry

7 g

≈ 1 packet

Instant / rapid-rise

5.6 g

≈ 0.8 packets

One packet of dry yeast is 7 g (¼ oz, about 2¼ tsp). Yeast is forgiving — use these as close guides and watch the dough, not the gram.

Data & method: Weight ratio instant : active dry : fresh = 1 : 1.25 : 3. Fresh ≈ 3× dry follows King Arthur (fresh × 0.33) and Red Star (0.6 oz fresh = one ¼ oz packet); the extra 25% for active dry is a common convention — King Arthur swaps the dry types 1 : 1. Packet = 7 g = 2¼ tsp (King Arthur's chart). Yeast is forgiving — use as a close guide. How we calculate →

Active Dry, Instant and Fresh Yeast — How to Swap Them

Recipes call for whichever yeast their author had on hand, but you can use any type — you just need to adjust the amount, because they're not equally concentrated. By weight this converter uses instant : active dry : fresh = 1 : 1.25 : 3. Dry yeasts are the most concentrated and fresh (cake) yeast the least, since it's mostly moisture. This yeast converter does the arithmetic and also shows how many 7-gram packets the dry amounts come to.

Quick reference

Instant Active dry Fresh / cake
1 g 1.3 g 3 g
5.6 g 7 g (1 packet) 16.8 g
10 g 12.5 g 30 g

A note on using them

The amounts here keep the leavening power equivalent, but the types do behave slightly differently. Instant can go straight into the flour; active dry is traditionally proofed in warm liquid first; fresh yeast is crumbled in or dissolved. Yeast is forgiving, so small differences won't ruin a loaf — and when you're ready to bake, our sourdough hydration calculator and oven temperature converter handle the rest.

Packets, teaspoons and grams

US recipes flip between all three: one standard packet of dry yeast is 7 g, which is 2¼ teaspoons — of either active dry or instant (a teaspoon of dry yeast weighs about 3.1 g). So "1 packet", "7 g" and "2¼ tsp" all mean the same amount of dry yeast, and half a packet is a very slightly heaped teaspoon. For yeast by the cup, see instant yeast in grams.

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Frequently Asked Questions

How many teaspoons are in a packet of yeast?

A standard US packet holds 7 grams (¼ oz) of dry yeast, which measures 2¼ teaspoons — King Arthur's ingredient chart lists the same 2¼ tsp = 7 g. Three packets come to 6¾ teaspoons, which is 2¼ tablespoons.

How do I know if my yeast is still good?

Proof it: stir a little yeast and a pinch of sugar into warm (not hot) water. Live yeast turns foamy and smells yeasty; if nothing happens, replace it before wasting flour on a loaf that won't rise.

Can I substitute instant yeast for active dry yeast?

Yes. Sources differ on the amount: King Arthur treats the two dry yeasts as interchangeable, while a common convention uses about 25% more active dry than instant — the 1 : 1.25 ratio this converter uses (one 7 g packet of active dry ≈ 5.6 g instant). The gap is within yeast's tolerance. Instant yeast can go straight into the dry ingredients; active dry is traditionally dissolved in warm liquid first.

How much instant yeast equals a packet of active dry?

By this converter's 1 : 1.25 ratio, a 7 g packet of active dry yeast equals about 5.6 g of instant — about four-fifths of a packet. King Arthur would simply use one packet of either.

How do I convert fresh (cake) yeast to dry yeast?

Fresh yeast is used at about 3× the weight of dry yeast: King Arthur's rule is to multiply the fresh amount by 0.33 for instant or active dry, and Red Star says 0.6 oz of fresh cake yeast replaces one ¼ oz packet of dry (about 2.4×). So 30 g of fresh yeast is about 10 g instant or 12.5 g active dry. Crumble fresh yeast into the dough or dissolve it in a little warm liquid first.

Are instant, rapid-rise and bread-machine yeast the same?

For conversion purposes, yes — they're all instant-style yeasts and convert one-to-one with each other. Minor additives differ between brands, but the weight is interchangeable.

Does changing yeast type change the rise time?

A little. Instant yeast generally starts fastest, with active dry and fresh a touch slower. The amounts here keep the leavening power equivalent, but always judge the rise by the dough's size, not strictly by the clock.