Equivalents (by weight)
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Source: —
| Yeast type | Weight (g) | Volume | Notes |
|---|
How the math works
Industry-standard ratios: fresh ÷ 2 = active dry and fresh ÷ 3 = instant. Instant and rapid-rise yeast are interchangeable 1:1.
Sourdough starter (100% hydration) replaces commercial yeast at roughly 20× the fresh-yeast weight (half is flour, half is water — adjust your recipe).
Densities: fresh yeast ≈ 5.6 g/tsp, active dry ≈ 3.1 g/tsp, instant ≈ 3.1 g/tsp. Activation: dissolve active dry in 38–43°C water for 5–10 min; instant can be mixed straight into flour.