Yeast Converter

Yeast is a crucial ingredient in bread making and other baking applications, but not all yeasts are the same. Different types of yeast have distinct characteristics, potency levels, and uses in baking. Active Dry Yeast is one of the most common types available. It consists of dehydrated granules of yeast cells that need to be reactivated or 'proofed' in warm water (105-115°F or 40-46°C) before use. This type is stable at room temperature and has a longer shelf life than other forms. Instant Yeast (also known as Rapid-Rise, Quick-Rise, or Bread Machine Yeast) consists of smaller granules with more live cells than active dry yeast. It doesn't require proofing and can be mixed directly with dry ingredients. It's more potent than active dry yeast, allowing for shorter rise times. Fresh/Cake Yeast (also called compressed yeast) is a moist, perishable block of fresh yeast cells. Professional bakers often prefer it for its superior flavor development, but it has a very short shelf life (about 2 weeks refrigerated) and is less convenient for home bakers. It must be dissolved in water before use. Sourdough Starter is not commercial yeast but rather a fermented mixture of flour and water containing wild yeasts and beneficial bacteria. It provides a distinctive tangy flavor and creates different texture characteristics in baked goods. Using sourdough starter requires longer fermentation times but offers unique flavors and potential health benefits.

Yeast Types Comparison

Converting between different types of yeast requires understanding their relative potency. The conversion ratios in this calculator are based on standard professional baking equivalents.

Yeast Conversion Chart

A standard packet of dry yeast (active dry or instant) contains 2.25 teaspoons (7 grams), which is equivalent to about 17-18 grams of fresh yeast or 1.5 cups of active sourdough starter.

When substituting one type of yeast for another, there are several factors to consider beyond just the quantity conversion: 1. Rise Time Adjustments Different yeasts work at different speeds:

• Substituting instant yeast for active dry may reduce rise time by 10-15%
• Substituting fresh yeast for dry yeast may slightly speed up fermentation
• Substituting sourdough starter will significantly increase fermentation time (often 2-3 times longer)

2. Proofing Method Changes

• Active dry yeast should be dissolved in warm water (105-115°F/40-46°C) with a pinch of sugar before adding to flour
• Instant yeast can be added directly to dry ingredients
• Fresh yeast should be crumbled and dissolved in warm water
• Sourdough starter is typically mixed directly into the dough

3. Recipe Hydration Adjustments When using sourdough starter, you must account for the flour and water it contains:

• For a 100% hydration starter (equal parts flour and water), subtract half the weight of the starter from the flour called for in the recipe and half from the water
• Example: If using 240g starter to replace 3g of instant yeast, reduce the recipe's flour by 120g and water by 120g

4. Flavor Profile Changes

• Fresh yeast tends to impart a more complex, slightly sweeter flavor
• Sourdough starter adds acidity and distinctive tanginess
• Active dry and instant yeasts have minimal flavor differences

5. Dough Handling Differences

• Sourdough fermentation may require more stretch-and-fold techniques than commercial yeast doughs
• Doughs with fresh yeast might feel more supple during handling

Remember that successful yeast substitution often requires experimentation and may need additional adjustments beyond just the quantity conversion. The temperature of your kitchen, the protein content of your flour, and other ingredients (like salt and sugar) all affect yeast activity and may require further fine-tuning when changing yeast types.