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Yeast converter

Have fresh yeast but the recipe calls for dry, or the other way around? Want to know how much yeast to use for your flour? This does the math.

Fresh and dry

I have

The rule: fresh yeast = instant dry yeast × 3. For example, 10 g instant dry yeast = 30 g fresh yeast.

How much yeast for your flour?

What are you making?

Based on Sapir's recipes: breads use about 1.8 g of instant dry yeast per 100 g of flour, and sweet doughs about 2 g. When you have a recipe, always follow it.

Tips for working with yeast

  • Dough with less yeast rises more slowly, and that's not a bad thing: a long rise in the fridge gives the dough a deeper flavor.
  • Keep fresh yeast in the fridge and use it by its expiry date. Keep opened dry yeast tightly closed in the fridge.
  • Don't dissolve yeast in boiling liquid: lukewarm, around body temperature, is best.

Ready to bake? Yeast doughs and pastries · Baking conversions