Some recipes use active dry yeast, some use instant yeast, and some eclectic European baker’s recipes use fresh yeast. The problem is that you may not have that specific type lying around, so I have created this tool to convert one type of yeast to any other, so you don’t have to guess or have an impromptu trip to the store. Both volume and weight measurements are an option in this converter.
Select how much yeast is needed, the unit to convert from and to, and yeast types, and the answer will be calculated automatically.
What is yeast, and why do I need to convert yeast?
Yeasts are single-celled microorganisms part of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized.
The yeast species Saccharomyces cerevisiae converts carbohydrates to carbon dioxide and alcohols through the process of fermentation. The products of this reaction have been used in baking and the production of alcoholic beverages for thousands of years.
There are three different commercially available types of yeast: fresh yeast, also known as baker’s yeast, active dried yeast, or active dry yeast, which requires the yeast to hydrate before use, and instant yeast, which can just be mixed right into the dough.
Which type of yeast is the best one?
In my opinion, none of them is better than the other. If you use them the right way you can get the exact same results. That being said, I know many bakers that feel fresh yeast is far superior to the dried kind.
My suggestion to you is to use whatever is easily available to you.
Do you need to convert ingredients from the metric system to imperial units?
If you need to convert other ingredients for baking. For example, flour, sugar, and seeds from imperial units to/from the metric system. I have a tool for exactly that.
Please share on social media
If you find this tool helpful, please share it on social media. It will help other baking geeks, and it’d make me happy. If you bake any of my recipes please share them on Instagram and tag me as @foodgeek.dk.