How to Substitute Fresh Yeast for Dry Yeast (and Vice Versa)

Baking bread, pizza, or sweet rolls at home is a satisfying experience. Sometimes, though, you might only have fresh yeast when a recipe calls for dry yeast, or vice versa.

This guide explains how to easily switch between fresh and dry yeast in your recipes (and Vice Versa).

Before we get into how to substitute, let’s quickly look at what fresh and dry yeast are.

▸ Fresh yeast (a.k.a. cake/compressed yeast) is moist and crumbly, with a short shelf life and best storage in the fridge. It’s popular in professional bakeries for its strong aroma and quick fermentation.

▸ Dry yeast comes in two forms:

• Active dry: needs to be dissolved in water first.
• Instant: you can mix it right into your flour/dry ingredients.

Both active dry and instant yeast are shelf-stable, making them more convenient for home bakers.

▸ What is the main difference between fresh and dry yeast?

Dry yeast has had most of its moisture removed, so it’s more concentrated than fresh yeast. You only need a small amount to get the same rise.

Usually, you dissolve dry yeast in warm water first. Fresh yeast can often be crumbled straight into the dough.

If your dough doesn’t rise after substituting yeast, try moving it to a warmer area and allowing it more time to ferment. You can also ensure that the yeast was correctly activated by adding a little sugar to the mixture to boost activity, or double-check to make sure the yeast isn’t expired.

The most important thing is to use the right amount. Here’s an easy rule to follow:

• Fresh to Dry: Divide the amount of fresh yeast by 3 (for instant yeast, divide by 4)

  • Example: 15g fresh → 5g active dry or 3–4g instant yeast.

• Dry to Fresh: Multiply by 3 (or 4).

  • Example: 7g dry yeast → 21g–28g fresh yeast.

For example, if a recipe needs 30 grams (about 8.5 teaspoons) of fresh yeast, you can use 10 grams (about 2.8 teaspoons) of dry yeast instead. This way, you can measure with regular kitchen spoons if you don’t have a scale. Additionally, for smaller quantities, 1 teaspoon of fresh yeast roughly equals 1/3 teaspoon of active dry yeast or 1/4 teaspoon of instant yeast. Similarly, 1 tablespoon of fresh yeast is approximately 1 teaspoon of active dry or about 3/4 teaspoon of instant yeast.

Note: When using dry yeast instead of fresh, dissolve it in warm water first for best results. For instant yeast, simply add it directly to the dry ingredients.

Quick Yeast Conversion Table (Fresh, Active Dry, and Instant Yeast)

Note: When converting from fresh to dry, add 1 – 2 tsp extra water for every 30g of fresh yeast, since fresh yeast is ~ 70% water.

▸ Fresh Yeast:

• Crumble into lukewarm water or milk.
• Dissolve, then mix into the dough.
• Use quickly, store in the fridge (lasts 1 – 2 weeks; freezer: up to 3 months).
• To check if your yeast is still active before baking, dissolve a small amount in warm water with a pinch of sugar. If it begins to foam and bubble after about 10 minutes, the yeast is alive and ready to use. If not, it might be inactive and should not be used.

▸ Active Dry Yeast:

• Dissolve in warm water (about 38 °C) with a pinch of sugar.
• Wait 5-10 minutes for a foamy layer to form before adding it to the flour.

▸ Instant Yeast:

• Mix directly with flour.
• No need to dissolve before use.

• Using Baking Powder or Baking Soda + Acid Instead of Yeast:
  • Acids such as lemon juice or vinegar can be used as a fast alternative for yeast.
  • Use approximately 1 teaspoon of baking powder or 1/4 teaspoon of baking soda mixed with an acid for every cup of flour.
  • Remember that the results will not be the same as authentic yeast breads, as this substitute primarily acts as a leavening agent rather than contributing to flavour.
• Using Sourdough Starter Instead of Yeast:
  • For most recipes, 100g of active sourdough starter can replace 1 packet (7g) of dry yeast.
  • Subtract 50g of flour and 50g of water from your recipe to account for the flour and water already present in the starter.
  • Mix the starter in with your other ingredients, and allow for a longer rising time (often 2–3 times as long as with yeast).
  • Sourdough will add a tangy flavour and slightly denser crumb compared to yeast-based breads.
  • 1 cup of sourdough starter ≈ 7g dry yeast ≈ 100g starter. Adjust the liquid and flour amounts each time you increase the quantity.
• Using Beer Instead of Yeast:
  • Beer contains live yeast and can help bread rise, especially with unfiltered or craft beers.
  • Replace all or part of the recipe’s liquid with an equal amount of beer. For example, if your recipe calls for 250ml of water, use 250ml of beer.
  • This works best in quick breads, pancakes, or “beer bread.” Beer bread won't have the same rise and texture as yeast bread, but will have a unique flavour and a tender crumb.
  • Choose beers with active yeast sediment for the best leavening effect.
  • Swap part or all of the recipe’s liquid for an equal amount of beer. Ideal for flatbreads, pancakes, and quick batters.

▸ Tips for Success:

• Always increase rising times with sourdough.
• Expect denser crumb and more “artisan” flavour with natural leavening methods.
• For more height/fluff, use a mix of beer and baking powder.

• Q: Can I use sourdough starter instead of yeast in any recipe?
  A: Yes, but you need to adjust the flour and water, and allow for longer rising/tangzhong times.
• Q: Can I use beer instead of commercial yeast?
  A: Yes, especially for quick breads – swap an equal amount of beer for the recipe’s liquid.
• Q: Is fresh yeast better than dry yeast?
  A: Both work well! Fresh yeast is common in professional baking; dry yeast is easier to store for home bakers.
• Q: How much instant yeast equals 25g of fresh yeast?
  A: About 8 grams of instant yeast.
• Q: Can I substitute active dry yeast for instant yeast?
  A: Yes, you can substitute active dry yeast for instant yeast in most recipes at a 1:1 ratio. However, active dry yeast should be dissolved in warm liquid before adding to the dough, and may require a slightly longer rise.
• Q: How do you convert cake yeast (fresh yeast) to dry yeast?
  A: To substitute cake (fresh) yeast for dry yeast, use this ratio: 1 part dry yeast = 3 parts fresh (cake) yeast.
For example, 10g dry yeast = 30g fresh yeast.
• Q: How do I convert 1 oz of fresh yeast to dry yeast?
  A: 1 oz fresh (cake) yeast equals about 0.35 oz active dry yeast (around 10g) or slightly less instant yeast. If a recipe calls for 1 oz (28g) of fresh yeast, substitute it with 9 – 10g (or 1 standard packet, 7g) of active dry yeast.
• Q: How do I convert 2 oz of fresh yeast to dry yeast?
  A: 2 oz fresh (cake) yeast equals about 0.66 oz active dry yeast (approximately 18–20g), or slightly less if using instant yeast. If a recipe calls for 2 oz (56g) of fresh yeast, substitute it with about 18 – 20g (or nearly 3 standard packets of 7g) of active dry yeast.
• Q: How do I convert 7g of dry yeast to fresh yeast?
  A: 7g dry yeast (1 packet) ≈ 21g fresh/cake yeast.
• Q: How do I convert 25g of fresh yeast to dry yeast
  A: 25g fresh yeast ≈ 2 tsp (6–7g) active dry yeast.

In summary, to convert yeast amounts, remember: fresh yeast ÷ 3 = active dry yeast. For a yeast-free loaf, use sourdough starter or beer. Be sure to adjust liquid and flour as needed for best results.