Swap between active dry, instant and fresh yeast — with the right amount, packet and teaspoon counts, and whether to proof.
The three baking yeasts differ in moisture and potency, so swapping them means adjusting the amount. These are the standard ratios used across baking references:
| From | To | Rule |
|---|---|---|
| Active dry | Instant | × 0.75 (use 25% less) |
| Instant | Active dry | × 1.33 |
| Fresh | Active dry | ÷ 2 |
| Fresh | Instant | ÷ 3 |
A standard dry packet is 7 g (about 2¼ tsp); a fresh cube is typically 42 g. Instant yeast goes straight into the flour, while active dry is usually dissolved in warm water first.
These published ratios are independently rounded, so a chain of conversions may differ by a few percent from a direct one. For most baking that margin is harmless — yeast quantity is forgiving.