How it is calculated
A pack may have the maker’s own chart. These factors are a common cooking estimate, not a formal standard.
Active = fresh × 0,4, instant = fresh / 3
Where the numbers come from
- What is known
- Quantity — unit in the field: g
Example
30 g of fresh yeast matches 12 g of active dry and 10 g of instant.
Questions
Are instant and rapid-rise the same?
On this screen, yes. If the maker prints something else, trust the pack.
Can I convert from dry yeast to fresh?
Yes, choose the starting form.
Liquid yeast?
They are not here.