Instant (Rapid Rise)
5.3g
Source
7.0g Active Dry
Teaspoons
1.8 tsp
| Yeast Type | Grams | Teaspoons |
|---|---|---|
| Active Dry | 7.0g | 2.3 tsp |
| Instant (Rapid Rise)← | 5.3g | 1.8 tsp |
| Fresh (Cake) | 17.5g | — |
| Sourdough Starter | 122.5g | — |
No proofing needed. Mix directly into dry ingredients. Reduces rise time by ~25%.
| Recipe | Active Dry | Instant | Fresh |
|---|---|---|---|
| 1 packet (7g active dry) | 7.0g | 5.3g | 17.5g |
| 1 loaf bread (7g active dry) | 7.0g | 5.3g | 17.5g |
| Pizza dough (3.5g active dry) | 3.5g | 2.6g | 8.8g |
| Enriched dough / brioche (10g active dry) | 10.0g | 7.5g | 25.0g |
| Dinner rolls (5g active dry) | 5.0g | 3.8g | 12.5g |
Inputs
Result
One standard packet (7g) of active dry yeast converts to 5.3g (about 1.8 tsp) of instant yeast. The 0.75 multiplier reflects instant yeast's higher concentration.
Inputs
Result
A 42g cube of fresh yeast converts to 16.8g of active dry yeast (about 2.4 packets). Fresh yeast is 70% moisture, so 2.5x as much is needed compared to active dry.
Inputs
Result
Replacing 7g of active dry yeast requires 122.5g (about 1/2 cup) of active 100% hydration sourdough starter. Reduce recipe flour and water by ~61g each to compensate.
Multiply the active dry yeast amount by 0.75 to get the instant yeast equivalent. For example, 7g (one packet) of active dry yeast equals 5.25g of instant yeast. Instant yeast is more concentrated, so you need 25% less. Unlike active dry, instant yeast can be mixed directly into dry ingredients without proofing.
| Active Dry | Instant | Fresh | Sourdough Starter | |
|---|---|---|---|---|
| 3.5g (half packet) | 3.5g | 2.6g | 8.8g | 61.3g |
| 7g (1 packet) | 7g | 5.3g | 17.5g | 122.5g |
| 14g (2 packets) | 14g | 10.5g | 35g | 245g |
| 21g (3 packets) | 21g | 15.8g | 52.5g | 367.5g |
One packet (7g) of active dry yeast is equivalent to about 122.5g (roughly 1/2 cup) of active 100% hydration sourdough starter. The ratio is 1:17.5 because sourdough starter contains much less concentrated yeast. You will also need to reduce flour and water in your recipe by about 61g each to account for the starter.
| Metric | Commercial Yeast | Sourdough Starter |
|---|---|---|
| Rise Time | 1–2 hours | 4–12 hours |
| Flavor | Neutral | Tangy, complex |
| Shelf Life | 1–2 years dry | Indefinite with feeding |
| Consistency | Very predictable | Varies with activity |
Fresh (cake) yeast to active dry yeast is a 2.5:1 ratio by weight. So 17.5g of fresh yeast equals 7g of active dry yeast. Fresh yeast to instant yeast is approximately 3.33:1, meaning 17.5g fresh equals about 5.25g instant. Fresh yeast is about 70% moisture, which is why you need more of it by weight.
Yes, but only for granulated yeasts. One teaspoon of active dry yeast weighs about 3.1g, and one teaspoon of instant yeast weighs about 3.0g. Fresh and sourdough starter should always be weighed because their density varies. A standard yeast packet (7g) is approximately 2.25 teaspoons of active dry yeast.
| Yeast Type | 1 tsp Weight | 1 Packet (7g) | Measurable by tsp? |
|---|---|---|---|
| Active Dry | 3.1g | 2.25 tsp | Yes |
| Instant | 3.0g | 2.33 tsp | Yes |
| Fresh (Cake) | Varies | N/A (sold in blocks) | No — weigh only |
| Sourdough | Varies | N/A | No — weigh only |
Yes, instant yeast typically reduces total rise time by about 25% compared to active dry yeast. Instant yeast granules are smaller and coated differently, so they dissolve faster and start fermenting sooner. Active dry yeast needs 5–10 minutes of proofing in warm water before it begins working.
Active dry and instant yeast last 1–2 years unopened at room temperature, or up to 4 years frozen. Once opened, store in an airtight container in the freezer for up to 12 months. Fresh yeast must be refrigerated at 34–40°F and used within 2 weeks. Sourdough starter lives indefinitely with regular feeding.
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Last Updated: Mar 9, 2026
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