The Yeast Conversion Calculator is designed to help bakers seamlessly convert between different types of yeast: fresh yeast, active dry yeast, and instant yeast. Each type of yeast has different properties and potency, making conversions necessary for accurately following recipes that specify a type you may not have on hand.
Formula of Yeast Conversion Calculator
Here are the key formulas to convert between the yeast types effectively:
Fresh Yeast to Active Dry Yeast:
- Formula: Active Dry Yeast = Fresh Yeast * 0.4
Fresh Yeast to Instant Yeast:
- Formula: Instant Yeast = Fresh Yeast * 0.33
Active Dry Yeast to Fresh Yeast:
- Formula: Fresh Yeast = Active Dry Yeast * 2.5
Active Dry Yeast to Instant Yeast:
- Formula: Instant Yeast = Active Dry Yeast * 0.75
Instant Yeast to Fresh Yeast:
- Formula: Fresh Yeast = Instant Yeast * 3
Instant Yeast to Active Dry Yeast:
- Formula: Active Dry Yeast = Instant Yeast * 1.33
These formulas will ensure your baking recipes come out perfectly by providing accurate measurements.
Conversion Table
Below is a conversion table that provides quick references for common amounts of yeast without the need for calculations:
| Fresh Yeast | Active Dry Yeast | Instant Yeast |
|---|---|---|
| 10 g | 4 g | 3.3 g |
| 20 g | 8 g | 6.6 g |
| 50 g | 20 g | 16.5 g |
Example of Yeast Conversion Calculator
For instance, if a recipe calls for 30 grams of fresh yeast and you only have active dry yeast, you can use the formula:
- 30 g * 0.4 = 12 g of active dry yeast.
Most Common FAQs
No, you should use 0.75 times the amount of active dry yeast when substituting with instant yeast.
Fresh yeast should be kept refrigerated and used within two weeks, while dry yeasts can be stored at room temperature until the date printed on the package.
Yes, instant yeast usually causes dough to rise faster than active dry yeast due to its finer particles and higher potency.