Kitchen| Yeast type | Grams | Teaspoons |
|---|
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The rule of thumb
Fresh yeast is about two-thirds water, so you need roughly 3 g of fresh for every 1 g of instant. Active dry has more dormant cells than instant, so use about 25% more of it. One US packet (¼ oz) is 7 g, or 2¼ teaspoons, of either dry type.
| Type | How to use it |
|---|---|
| Instant | Mix straight into the flour. No proofing needed. |
| Active dry | Dissolve in warm water (around 40 °C / 105 °F) for 5–10 minutes until foamy. |
| Fresh | Crumble into the liquid or flour. Keeps about 2 weeks in the fridge. |
Buy yeast in bulk
If you bake weekly, a 1 lb pack of instant yeast kept in the freezer lasts a year and costs a fraction of packets. See bulk instant yeast →
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FAQ
Can I use instant yeast instead of active dry?
Yes. Use about 25% less and skip the proofing step; just add it with the flour. Rises may be a little quicker.
How much fresh yeast is one packet of dry yeast?
About 21 g of fresh yeast replaces one 7 g packet of instant, or about 17 g replaces a packet of active dry.
