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Yeast conversion calculator

Convert fresh yeast into the equivalent amount of active dry and instant yeast.

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The Yeast conversion calculator turns Fresh yeast (g) into Active dry yeast (g), Instant yeast (g), instantly and for free. For instance, with Fresh yeast (g) = 30 it returns Active dry yeast (g) = 12 and Instant yeast (g) = 10.

How to use it

  1. Enter your values: Fresh yeast (g).
  2. Read the result instantly: Active dry yeast (g), Instant yeast (g).

Frequently asked questions

How does the Yeast conversion calculator work?

It takes Fresh yeast (g) and derives Active dry yeast (g) and Instant yeast (g) from them. The calculation is live as you type, so the result updates on every change.

Which values does the calculator ask for?

A single value: Fresh yeast (g). Nothing else is required — no account, no file upload.

What does a typical calculation look like?

With Fresh yeast (g) = 30, the calculator returns Active dry yeast (g) = 12 and Instant yeast (g) = 10. Those figures come from running this exact tool, so you can reproduce them by entering the same values.

How much does the result change with different inputs?

It moves a lot. Using Fresh yeast (g) = 33 instead, Active dry yeast (g) goes from 12 to 13.2 — which is why it is worth testing a few scenarios rather than trusting a single figure.

What does it give for smaller values?

Scaled down to Fresh yeast (g) = 27, Active dry yeast (g) comes out at 10.8. The relationship is worth checking at both ends before you rely on a single result.

When would I actually use this?

Cooking from a recipe that does not match your kitchen: scaling for a different number of people, converting cups to grams, and substituting what you do not have.

What is the most common mistake?

Converting a cup as if it were a volume of weight. A cup of flour and a cup of sugar differ by nearly a third in mass, so a single conversion factor gets one of them badly wrong.

What is the difference between the Yeast conversion calculator and the Pizza dough calculator?

This one returns Active dry yeast (g) and Instant yeast (g); the Pizza dough calculator returns Flour (g) and Water (g). That is the whole difference — open the one whose figure you need.

Where do the figures come from, and how current are they?

Volume-to-weight factors are per ingredient, because density is. Cooking times assume a conventional oven at the stated temperature; fan ovens run hotter and need roughly twenty degrees less.

Further reading

All guides →
GuideYeast Conversion Chart: Fresh, Active Dry and Instant, With the Actual FactorsMultiply fresh yeast by 0.4 for active dry and by 0.33 for instant. Those two numbers are the whole chart, they are King Arthur's professional figures, and they are approximate — here is how far, and what else changes when you swap.ExplainerA Cup Is Not a Cup — and That Is Why Your Cake FailedFour different cups are in legal use, and the Australian tablespoon is a third bigger than everyone else's. But the error that actually ruins a bake is smaller than a border: the same cup of flour weighs 120 g or 160 g depending on how you filled it.ExplainerBaker's Percentage Explained: One Formula, Any Batch SizeFlour is 100 percent and everything else is measured against it. That one convention lets the same recipe scale from a single loaf to a bakery batch without a single new calculation — and yes, the percentages are supposed to add up to more than 100.How-toHow to Convert Any Oven Recipe for an Air FryerDrop 25 °F and cut the time by about a fifth — then adjust for what the food is and how full the basket is, because those two change the answer more than the rule does.ExplainerPizza Dough Hydration Explained: What the Percentage MeansUnderstand what hydration percentage means, how water-to-flour ratio shapes your crust, and which level to choose for pan, Neapolitan, or New York style pizza.ComparisonWhich Pizza Size Is the Best Value? The Answer Is GeometryArea grows with the square of the diameter, so an 18-inch pizza is not half as big again as a 12-inch — it is more than twice. Price per square inch settles the argument; the crust and the toppings complicate it.