Active dry → instant
Input
2 tsp active dryOutput
1.5 tsp instant2 × 0.75 = 1.5 tsp (75% rule).
Yeast substitution scales by **potency**, not 1:1 volume. Instant yeast is more concentrated than active dry.
**Formula:**
Instant (tsp) = Active dry (tsp) × 0.75
Fresh (tsp) ≈ Active dry (tsp) × 3
**Example — 2 tsp active dry → instant:**
2 × 0.75 = **1.5 tsp instant**
Volume conversion between active dry, instant, and fresh yeast using standard baking potency factors.
Formula
instant_tsp = active_dry_tsp × 0.75; fresh_tsp = active_dry_tsp × 3Note whether the recipe calls for active dry, instant, or fresh yeast.
Type the yeast quantity in teaspoons or grams.
Pick active dry, instant, or fresh for each side.
Use the substituted amount in your dough recipe.
Adjust flour and water with Recipe Scaler if batch size changes.
Input
2 tsp active dryOutput
1.5 tsp instant2 × 0.75 = 1.5 tsp (75% rule).
Input
1 tsp instantOutput
1.33 tsp active dry1 ÷ 0.75 ≈ 1.33 tsp active dry.
Input
2.25 tsp active dry (1 pkt)Output
1.69 tsp instant2.25 × 0.75 ≈ 1.69 tsp.
Input
2 tsp active dryOutput
6 tsp fresh2 × 3 = 6 tsp fresh yeast.
Common real-world scenarios where this tool saves time.
Recipe lists 2 tsp active dry → use 1.5 tsp instant.
Convert yeast before mixing dough balls.
Swap packet yeast for fresh using the 3× volume rule.
Step-by-step chains that connect related tools for common tasks.
| Active dry | Instant | Fresh |
|---|---|---|
| 1 | 0.75 | 3 |
| 2 | 1.5 | 6 |
| 2.25 (1 pkt) | 1.69 | 6.75 |
Instant is more potent — use **75% of active dry volume**.
Instant can mix directly; active dry may benefit from warm-water proofing in some recipes.
Substitution ratios cannot fix **dead yeast** — proof in warm water with sugar if unsure.
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Use **75% of the active dry volume** — 2 tsp active dry → **1.5 tsp instant**.
No — instant is more potent. A 1:1 swap can over-ferment the dough.
About **6 tsp (18–20 g)** fresh yeast — roughly 3× active dry by volume.
One US packet is **2¼ tsp** or about **7 g** active dry yeast.
Instant (rapid-rise) can go **directly into flour**. Active dry is often proofed in warm water first.
Yeast Converter swaps **yeast types**; Recipe Scaler changes **serving sizes** for the whole recipe.
You may have used **too much instant** — recheck the 75% rule.
Yes — reduce yeast and extend bulk ferment for better flavor; adjust by weight, not guesswork.
Either works — convert amounts with this tool, then split balls with the **Pizza Dough Calculator**.
Potency ratios are similar, but **weigh yeast** for precision when recipes list grams.
Yeast amounts stay on your device — no upload to EverydayTools servers.
Yeast activity varies by brand, storage, and dough conditions — proof yeast if fermentation seems weak.
Part of Calculator Tools
More free tools for the same workflow.
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Reviewed on 2026-06-28.