Convert between fresh, active dry, and instant yeast
Recipes call for different types of yeast depending on where and when they were written. Fresh yeast (also called compressed or cake yeast) is common in European baking; active dry yeast and instant yeast are more common in American recipes. They are interchangeable but in different quantities.
| Fresh yeast | Active dry yeast | Instant yeast |
|---|---|---|
| 7g | 2.5g (1 tsp) | 2g (¾ tsp) |
| 14g | 5g (2 tsp) | 4g (1½ tsp) |
| 21g (¾ oz) | 7g (2¼ tsp = 1 sachet) | 6g (2 tsp) |
| 42g (1½ oz) | 14g (1½ sachets) | 11g (1 sachet) |
Fresh yeast (compressed / cake yeast): The most active form, sold as a solid block. Must be refrigerated and used within 2–3 weeks. Crumble directly into dough or dissolve in warm water (not above 38°C / 100°F, which kills it). Common in professional bakeries and European home baking.
Active dry yeast: Dehydrated yeast in granule form. Must be proofed (activated) in warm water (35–38°C / 95–100°F) with a pinch of sugar for 5–10 minutes before adding to dough. Shelf-stable for months if stored in a cool, dry place.
Instant yeast (fast-action / quick-rise yeast): Finely ground dried yeast that can be mixed directly into dry ingredients without proofing. Acts faster than active dry yeast — reduces rise times by about 25%. Also sold as bread machine yeast. Best for time-sensitive baking.
If using active dry yeast, dissolve in 60ml (¼ cup) of warm water (35–38°C) with ½ teaspoon of sugar. After 5–10 minutes, the mixture should bubble and foam — this confirms the yeast is alive and active. If there is no activity after 10 minutes, the yeast is dead and the bread will not rise.
Yeast is sensitive to temperature. Above 60°C (140°F), yeast cells die instantly. Between 45–60°C, activity drops sharply. Below 4°C (refrigerator), yeast becomes dormant but survives. The ideal temperature for yeast activity is 27–38°C (80–100°F). Salt directly contacting yeast can slow or inhibit it — add salt to flour before combining with yeast mixture.
Yes — use 75% of the amount (instant yeast is more potent). No proofing needed; add directly to flour. Expect faster rise times — check the dough earlier than the recipe suggests.
Yes — use 3 times the amount of fresh yeast compared to active dry, or 3.33 times compared to instant yeast. Fresh yeast gives a slightly different (some say better) flavour to bread.
Proof it: dissolve in warm water with a pinch of sugar. If it foams within 10 minutes, it is active. If nothing happens, the yeast has expired. Dry yeast has a printed expiry date — observe it.
Most common causes: yeast was dead or expired, water was too hot (above 45°C kills yeast), too much salt was added directly to yeast, or the rising environment was too cold. A warm (not hot) environment — ideally 27–32°C — is needed for good rise.
A standard sachet of active dry yeast in the US contains 7g (2¼ teaspoons). A standard sachet of instant yeast contains 7–11g depending on brand. Always check your sachet weight — some European sachets differ.