At a glance
| Fresh | Active dry | Instant |
|---|---|---|
| 20 g | 8 g | 6.6 g |
| 17.5 g | 7 g (one packet, 2¼ tsp) | 5.8 g |
| 10 g | 4 g | 3.3 g |
Active dry and instant swap 1 to 1. The fresh factors for each differ slightly, as King Arthur lists them, so the calculator uses the direct factor for each pair.
Active dry yeast is a little slower to start. King Arthur suggests adding 15 to 20 minutes to a one hour rise. Fresh yeast is sold as a cake; Red Star's 0.6 oz cube replaces one packet of dry yeast.
How it is calculated
- Instant ↔ active dry: × 1.
- Active dry → fresh: × 2.5. Instant → fresh: × 3.
- Fresh → active dry: × 0.4. Fresh → instant: × 0.33.
- Bread machine, instant in place of active dry: × 0.75.
- One packet of dry yeast is 7 g, about 2¼ teaspoons.
Worked example
A recipe with 7 g (one packet, 2¼ tsp) of active dry yeast: use 7 g of instant, or 17.5 g of fresh.