Yeast Converter
Enter the amount your recipe calls for, select the type you have, and we'll tell you how much of each yeast type to use instead.
Equivalent amounts
Key differences
Active Dry — must be dissolved in warm water before use (proofed). Most common in older recipes.
Instant / Bread Machine — can be added directly to dry ingredients. More powerful than active dry.
Fresh / Cake Yeast — most perishable (2 weeks refrigerated). More commonly used in professional bakeries.
Rapid Rise — cuts rise time in half. Best for quick breads, not preferred for long-ferment recipes.