Convert between active dry, instant, and fresh yeast — with baker’s percentage when you give flour weight.
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Instant yeast
1.69 tsp
Weight
5.23 g
Baker's percentage
Yeast weight ÷ flour weight × 100.
1.05%
Three yeasts, three strengths. Instant is more concentrated than active dry — use about 25% less. Fresh (cake) yeast is mostly water and crumbles easily, so you need about 3× the weight of active dry for the same rise.
Baker’s percentage compares yeast to flour weight. Lean breads run 0.4–1.0% instant yeast. Enriched doughs (brioche) push higher.
ratios: active dry : instant : fresh = 1 : 0.75 : 3
target = (amount ÷ from_ratio) × to_ratio
baker’s % = (yeast_grams ÷ flour_grams) × 100
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