7 g active dry → instant
- Instant ≈ 5.25 g
cooking calculator
Yeast Conversion Calculator
Convert between active dry and instant yeast amounts.
Results
- Instant yeast equivalent (g)
- 5.25
- Active dry yeast equivalent (g)
- 7.00
How to use this calculator
- Enter the yeast amount you have from the recipe.
- Choose whether it’s active dry or instant.
- See the equivalent amount for the other yeast type.
Inputs explained
- Amount (grams)
- Weight of yeast specified in the recipe.
- Current yeast type
- Whether the recipe calls for active dry or instant yeast.
How it works
Instant yeast is typically ~75% of active dry by weight.
We apply a 0.75 factor to convert between types.
Formula
Instant = Active × 0.75 Active = Instant ÷ 0.75
When to use it
- Substitute instant yeast when a recipe lists active dry (or vice versa).
- Adjust fermentation speed by reducing total yeast in baker’s formulas.
- Scale commercial yeast sachets accurately when doubling recipes.
Tips & cautions
- Bloom active dry yeast in warm water for best performance; instant can go straight into flour.
- Round to practical kitchen weights (e.g., nearest 0.1 g) if your scale supports it.
- High-sugar doughs sometimes need slightly more yeast—this is a general-purpose conversion.
- Uses a standard 0.75 ratio; actual potency varies slightly by brand and freshness.
- Does not handle sourdough starter conversions—use a preferment calculator for that.
- Temperature, dough formula, and proofing times still control final rise.
Worked examples
5 g instant → active dry
- Active ≈ 6.67 g
Deep dive
This yeast conversion calculator converts active dry yeast to instant yeast and back using a 0.75 factor. Enter the recipe amount and yeast type to get the equivalent weight in the other form.
Use it when you only have one yeast on hand or want to tweak fermentation speed without changing dough hydration. Always adjust proofing time based on dough temperature and sugar content.
FAQs
- Why is instant yeast less by weight?
- Instant is a bit more concentrated, so you typically use about 75% as much as active dry.
- Can I swap 1:1 without converting?
- You can in a pinch, but dough may proof faster. Using the conversion keeps formulas consistent.
- Do I need to bloom instant yeast?
- No. Instant can be mixed directly into flour. Blooming is mainly for active dry or to test yeast viability.
- What about rapid-rise or bread machine yeast?
- Treat them like instant yeast for conversions, though proofing times may still differ slightly.
- Does this change hydration?
- No. Yeast weight is small; hydration changes are negligible. Hydration is unaffected by swapping types.
Related calculators
Uses a typical 0.75 factor; adjust for brand potency and proofing conditions.