Yeast Converter
Convert between active dry, instant/rapid-rise, and fresh/cake yeast in teaspoons, tablespoons, grams, and ounces.
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Water Temperature Guide
| Temperature | Effect on Yeast |
|---|---|
| Below 70°F (21°C) | Yeast activates very slowly or not at all |
| 70–95°F (21–35°C) | Slow rise — good for cold-proofing / overnight fridge rises |
| 100–115°F (38–46°C) | Ideal for proofing active dry yeast |
| 115–120°F (46–49°C) | Getting risky — yeast starts to weaken |
| Above 120°F (49°C) | Yeast dies — bread will not rise |
Usage Tips by Yeast Type
Active Dry Yeast
Proof first: dissolve in warm water (105–115°F) for 5–10 minutes until foamy. 1 standard packet = 2.25 tsp = 7g. Shelf stable; check expiry before use.
Instant / Rapid-Rise Yeast
Can be added directly to dry ingredients — no proofing needed. Rises 50% faster than active dry. Also called bread machine yeast or fast-acting yeast.
Fresh / Cake Yeast
Most perishable — refrigerate and use within 2 weeks. Crumble directly into dough or dissolve in lukewarm water. Preferred by professional bakers for flavor.
Sourdough Starter Note
No direct substitution ratio exists. Typically replace 1 packet of commercial yeast with 1 cup (240g) active starter and reduce flour by 90g and water by 90g.