What does this tool do?
Different yeasts contain different amounts of moisture and active cells, so equal weights are not interchangeable. As a rule, one part instant yeast equals about 1.25 parts active dry yeast, which equals about three parts fresh yeast.
The Formula
Instant equivalent = amount × source factor; converted = instant equivalent ÷ target factor (fresh 1/3, active dry 0.8, instant 1)Frequently Asked Questions
Can I swap instant for active dry yeast one-for-one?
By weight, use about 20% more active dry than instant. Active dry is also usually proofed in warm water first, while instant can be mixed straight into the flour.
How much yeast should I use for 500 g of flour?
A typical bread dough uses about 1% fresh yeast or 0.3–0.5% instant yeast by flour weight, depending on fermentation time and temperature. Long, cool rises need less yeast.