A guide to converting between different types of yeast: Active Dry Yeast, Instant Yeast (also known as Rapid-Rise or Bread Machine Yeast), and Fresh Yeast (also called Cake Yeast or Compressed Yeast).
| If a recipe calls for: | Substitute with Active Dry Yeast: | Substitute with Instant Yeast: | Substitute with Fresh Yeast: |
|---|---|---|---|
| 1 packet (1/4 oz or 7g) Active Dry Yeast (approx. 2 1/4 tsp) |
1 packet (7g or 2 1/4 tsp) | 1 packet (7g or 2 1/4 tsp) - some say use 25% less (1 3/4 tsp or ~5g) | 0.6 oz cake (approx. 17g) |
| 1 tsp Active Dry Yeast | 1 tsp | 1 tsp (some say use 3/4 tsp) | ~0.25-0.3 oz cake (~7-8.5g) |
| 1 packet (1/4 oz or 7g) Instant Yeast (approx. 2 1/4 tsp) |
1 packet (7g or 2 1/4 tsp) - may need proofing | 1 packet (7g or 2 1/4 tsp) | 0.6 oz cake (approx. 17g) |
| 1 tsp Instant Yeast | 1 tsp (may need proofing) | 1 tsp | ~0.25-0.3 oz cake (~7-8.5g) |
| 1 oz Fresh Yeast (approx. 28g) | ~0.4 oz or ~11-12g (approx. 1 1/2 - 1 3/4 packets or ~3.5-4 tsp) | ~0.33-0.4 oz or ~9-11g (approx. 1 1/4 - 1 1/2 packets or ~3-3.5 tsp) | 1 oz cake (28g) |
| 0.6 oz Fresh Yeast (approx. 17g cake) | ~0.24 oz or ~7g (1 packet or 2 1/4 tsp) | ~0.2 oz or ~5-6g (approx. 3/4 packet or ~1 3/4 tsp) | 0.6 oz cake (17g) |
Key Differences & Usage Notes: