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Yeast Converter
Convert fresh yeast, active dry yeast, instant yeast, packets, teaspoons, and sourdough starter amounts for bread recipes. Start with the yeast your recipe lists and get practical swap amounts.
Convert yeast amounts
Use weight when possible for the cleanest swap. Spoon and packet results are included for quick kitchen conversions.
Kitchen measures
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Sourdough starter estimate
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Yeast strength varies by brand, age, and dough temperature.
How to use the yeast converter
- Enter the yeast amount from your recipe.
- Choose whether the recipe uses fresh, active dry, instant yeast, packets, or starter.
- Read the equivalent amounts and adjust your rise time if your kitchen is cool or your dough is enriched.
Common yeast conversion ratios
A handy rule: 30 g fresh yeast ≈ 10 g active dry yeast ≈ 7.5 g instant yeast. One standard packet of dry yeast is usually 7 g, which is about 2¼ teaspoons.
For sourdough starter, the answer is less exact because starter activity varies. This page gives a practical estimate and shows how much flour and water the starter adds.
Yeast conversion FAQ
Is fresh yeast stronger than dry yeast?
Fresh yeast contains more moisture, so you need more of it by weight. Dry yeast is more concentrated, which is why 30 g fresh yeast is commonly swapped with about 10 g active dry yeast.
Do I need to proof active dry yeast?
Many modern active dry yeasts can be mixed directly with flour, but proofing in warm water is still useful when you want to confirm the yeast is alive.
Why does the sourdough starter result look approximate?
Starter strength depends on feeding schedule, temperature, flour, and ripeness. Treat the result as a starting point and expect longer fermentation than commercial yeast.