1×baseline
Baker's Fresh Yeast
Moist, crumbly block with the classic bakery aroma. Crumble and dissolve in warm liquid.
Water 30–38 °C · 85–100 °F
Swap any yeast, get the same rise
| FreshBaker's block · 100% | Active Dry50% of fresh | Instant33% of fresh | Brewers'90% of fresh |
|---|
Teaspoon values are approximate — weigh yeast whenever you can. 1 standard sachet = 7 g instant.
Know your yeast
Format decides how you add it, not just how much.
0.5×of fresh
Active Dry Yeast
Dehydrated granules. Bloom 5–10 min in warm water with a pinch of sugar until foamy.
Water 38–43 °C · 100–110 °F
0.33×of fresh
Instant Yeast
Finely milled. Whisk straight into the flour — no blooming needed.
Dough 20–28 °C · 68–82 °F
0.9×of fresh
Brewers' Yeast
Active baking strain with a gentle, nutty profile. Expect a slightly slower rise.
Water 32–38 °C · 90–100 °F
Live calculator
Enter what your recipe says
Pick the yeast and amount in your recipe. Every equivalent updates instantly.
Fresh Input
21g
Dissolve in warm water
Active dry Input
10.5g
Bloom with a pinch of sugar
Instant Input
7g
Mix directly into flour
Brewers' Input
18.9g
Allow a longer proof
Common recipes
Tap a preset to load its yeast amount.