π Bread Science & Artisan Baking
Baker's Yeast & Sourdough Starter Converter
Convert seamlessly between $\text{Instant Dry Yeast}$ ($\text{IDY}$), $\text{Active Dry Yeast}$ ($\text{ADY}$), $\text{Fresh Cake Yeast}$, and $100\%$ hydration $\text{Sourdough Starter}$.
π¦ 1 Standard Packet Active Dry (7g = 2ΒΌ tsp)
β‘ 5g Instant Dry Yeast (1 tsp = ~3g)
𧱠25g Fresh Baker's Cake Yeast
πΎ 150g Sourdough Levain Starter
Input Yeast Amount
Instant Dry Yeast (IDY) Equivalent
5.60 g
Active Dry (ADY)
7.00 g (2.25 tsp)
Instant (IDY)
5.60 g (1.87 tsp)
Fresh Cake Yeast
21.0 g
πΎ If Substituting with Sourdough Starter (100% Hydration):
Use 140g Sourdough Starter and reduce your recipe by 70g Flour and 70g Water.
Professional Baker's Yeast Equivalence Rules
Commercial and wild yeasts can be substituted interchangeably using standard Baker's ratios:
- Dry vs Fresh Ratio: $$1\text{g Instant (IDY)} = 1.25\text{g Active Dry (ADY)} = 3.0\text{g Fresh Compressed}$$
- Activation Requirements:
- Active Dry Yeast (ADY): Needs rehydration in warm liquid ($40^\circ\text{C} / 105^\circ\text{F}$) for 5-10 minutes prior to mixing.
- Instant Yeast (IDY): Milled into finer granules with ascorbic acid; mix directly into dry flour without pre-blooming.
- Sourdough Starter Substitution: Standard ripe starter consists of equal parts flour and water ($100\%$ hydration). When swapping commercial yeast for starter, always deduct half the starter's mass from the recipe's flour and water.