How to use it
- Enter the Flour in the recipe (grams).
- Choose the Yeast you have and enter the Amount of that yeast (grams).
- Choose the Yeast the recipe needs and read the Converted yeast (grams).
- Use the table The same amount in each yeast to see all three yeasts side by side.
How the weights are converted
The freee-foods conversion table takes fresh yeast as the reference: 3 g of fresh yeast equals 1.5 g of active dry yeast, or 1 g of instant yeast. The calculator converts your amount into its fresh-yeast equivalent first, then into the yeast the recipe needs.
fresh equivalent = amount ÷ factor of the yeast you have
converted = fresh equivalent × factor of the yeast the recipe needs
factors: fresh 1, active dry 0.5, instant 1 ÷ 3 (about 0.33)- The page gives one example ratio, and the calculator uses it for every conversion: a fresh-to-dry conversion is 2 to 1, a fresh-to-instant conversion is 3 to 1.
- The percentage is the converted weight divided by the flour, times 100.
Why the rows of the table differ
The same freee-foods page lists more rows than the one example. Their active dry figure is 0.4 to 0.5 of the fresh figure and their instant figure is 0.29 to 0.33 of it, so no single ratio fits every row. The calculator keeps to the page's example ratio, which sits inside those ranges.
| Fresh yeast | Active dry yeast | Instant yeast |
|---|---|---|
| 3 g | 1.5 g | 1 g |
| 6 g | 3 g | 2 g |
| 10 g | 4 g | 3 g |
| 12 g | 6 g | 4 g |
| 17 g | 7 g | 5 g |
| 34 g | 14 g | 10 g |
| 68 g | 28 g | 20 g |
What this calculator does not cover
- Sourdough starter or other wild yeast. Use the sourdough calculator for a starter.
- How much yeast a dough needs for its fermentation time and temperature. Choose that amount first, then convert it here.
- Brand differences. Two brands of the same yeast type can differ, so the packet's figure is the one to use when a recipe depends on exact weights.
Worked example: 10 g of fresh yeast for 500 g of flour
Fresh yeast is the reference, so 10 g of fresh yeast is 10 g of fresh equivalent. Active dry yeast is 10 × 0.5 = 5 g, and instant yeast is 10 × 1 ÷ 3 = 3.3 g. With 500 g of flour, the fresh yeast is 2 % of the flour, and the active dry yeast that replaces it is 1 %.
The freee-foods table lists 4 g of active dry yeast for 10 g of fresh, which is 20 % less than 5 g. The brand on your packet is the better guide.
| Yeast | Grams for 500 g flour |
|---|---|
| Fresh yeast | 10.0 |
| Active dry yeast | 5.0 |
| Instant yeast | 3.3 |
Frequently asked questions
How much active dry yeast equals 10 g of fresh yeast?
The ratio the page gives is 3 g of fresh to 1.5 g of active dry, so 10 g of fresh is 5 g of active dry. The table on the same page lists 4 g for 10 g, so check the packet if the exact figure matters.
Can I use instant yeast in place of fresh yeast?
Yes, at about one third of the weight. The freee-foods page gives 3 g of fresh yeast as 1 g of instant, so 10 g of fresh yeast is about 3.3 g of instant yeast.
Why does the weight of yeast change with the type?
The page gives the same leavening at different weights: 3 g of fresh yeast, 1.5 g of active dry yeast and 1 g of instant yeast. A recipe written for one type needs the weight of the type you have.
How do I express the yeast as a share of the flour?
Divide the converted weight by the flour weight and multiply by 100. For 500 g of flour, 10 g of fresh yeast is 2 % of the flour, and 5 g of active dry yeast is 1 %.
Is the conversion exact for every brand of yeast?
No. The page's rows differ from one another, and brands differ too. When a recipe depends on the exact weight, use the figure on the packet or the one in the recipe's source.
Sources
Figures and text last checked on Tuesday, November 10, 2026.