1 Cup Active Dry Yeast in Grams
1 cup of active dry yeast weighs 144 g (spooned and levelled, King Arthur Baking). Dormant yeast granules that must be dissolved in warm water before use. All the figures on this page are approximate conversions based on the King Arthur Baking value, so when a recipe really matters, verify with a kitchen scale.
Active dry yeast is dormant yeast granules that must be dissolved in warm water before use, and a cup of it weighs 144 g. In practice, nobody measures yeast by the cup: it is sold in 7 g packets, and a single packet is enough for a loaf of bread that serves a family. The weight per cup matters when a bakery scales a recipe up, or when a large batch of dough is being made, and it is the figure that lets a baker convert a recipe written in cups into grams. Active dry yeast is different from instant yeast, which can be mixed straight into the flour, and the two should not be swapped without adjusting the method, even though they weigh the same per cup.
Cups lie: why active dry yeast should be weighed
Dry pantry ingredients are the ones where a scale earns its keep fastest, because the amounts are small and the consequences are large. A teaspoon of baking soda is only about 6 g, but the difference between the right amount and double the amount is the difference between a cake that rises and one that tastes of soap and collapses. Spices are even more concentrated: a tablespoon of ground ginger weighs about 5 g, and that is enough to flavour a whole batch of biscuits. Nuts and dried fruit sit at the other end of the scale, where a cup is a substantial amount and the weight depends on how whole, chopped or packed the pieces are. Weighing dry ingredients is the only way to be consistent with small amounts, because a heaped spoon and a level spoon can differ by half.
Worked examples
A loaf of bread
A loaf of bread that calls for 2 tablespoons of active dry yeast needs 18 g, dissolved in warm water with a pinch of sugar and left for five minutes until it foams. The foam is the proof that the yeast is alive: if it does not foam, the yeast is dead and the bread will not rise, so start again with a fresh packet. Weigh the yeast rather than counting packets, because a packet holds 7 g and two tablespoons is about 18 g, which is more than two packets, and the difference matters in a slow-rising dough.
A pizza dough for Friday night
A pizza dough that uses 1 tablespoon of active dry yeast needs 9 g, dissolved in warm water and mixed with flour, salt and olive oil. The dough should be kneaded until it is smooth and elastic, then left to rise until it has doubled in size, which takes about an hour in a warm kitchen. Active dry yeast needs to be dissolved first, unlike instant yeast, which can be mixed straight into the flour, so do not skip the dissolving step or the dough will rise unevenly.
A bulk batch for a bakery
A bakery batch that calls for 1/4 cup of active dry yeast needs 36 g, and this is where the weight per cup really matters, because a quarter of a cup is far more yeast than a home baker would ever use at once. At this scale, the yeast is dissolved in warm water in a large bowl and the flour is added gradually, and the dough is mixed in a machine rather than by hand. Weigh the yeast carefully, because too much yeast makes the dough rise too fast and taste of alcohol, while too little makes it rise too slowly.
Active Dry Yeast cups to grams conversion table
| Cups | Grams | Tablespoons |
|---|---|---|
| 1/4 cup | 36 g | 4 |
| 1/3 cup | 48 g | 5.3 |
| 1/2 cup | 72 g | 8 |
| 2/3 cup | 96 g | 10.7 |
| 3/4 cup | 108 g | 12 |
| 1 cup | 144 g | 16 |
| 1 1/2 cups | 216 g | 24 |
| 2 cups | 288 g | 32 |
| 3 cups | 432 g | 48 |
| 4 cups | 576 g | 64 |
One tablespoon of active dry yeast weighs about 9 g, and a cup is 16 tablespoons, so the tablespoon column is simply the cup weight divided by 16. For small amounts, a scale that reads to the gram is far more reliable than a spoon, because a heaped tablespoon can weigh half as much again as a level one. All the values in this table are approximate, and they assume the ingredient is measured spooned and levelled, exactly as the source measured it.
How the weight was measured
spooned and levelled means filling the cup with a spoon rather than plunging the cup into the bag or jar, then sweeping a straight knife across the top to level it off. Never scoop, and never tap the cup down, because both pack the ingredient and add weight. The difference between a spooned cup and a scooped cup can be 15 to 25 percent, which is enough to change a bake from tender to tough, so the method matters as much as the number. The source for the figure on this page is King Arthur Baking, and the confidence in the value is medium. King Arthur Baking publishes a standard ingredient weight chart that recipe developers use as a reference, and this page follows that chart rather than any single cookbook. Where the chart gives a range or a note, we say so plainly instead of hiding the uncertainty. All the figures here are approximate conversions: natural ingredients vary by brand, variety, moisture and how finely they are chopped or ground, so when a recipe really matters, verify the weight with a kitchen scale.
There is a dispute worth knowing about. King Arthur lists instant yeast at 144 g per cup; active dry yeast is sold in 7 g packets and has a similar density. We use 144 g with medium confidence. The practical advice is simple: use the value in the table above, measure the way the table describes, and your results will match the recipes this site is built around. If a recipe you are following was written with a different value, follow that recipe's value instead of ours, because consistency within one recipe matters more than which authoritative number you pick.
When this conversion matters most
This conversion matters most with leavening, salt and spices, where the amounts are small and the effect is large. Baking soda, baking powder and yeast all work within narrow ranges, and too much or too little changes the rise, the flavour and the texture. It matters less with nuts and dried fruit in a trail mix or a salad, where a few grams either way is invisible. It matters again in bulk baking and preserving, where a spice blend or a leavening mix is made in quantity and a cup-based error is multiplied across dozens of batches. When the ingredient is the difference between rising and not rising, weigh it.
Common mistakes
The most common mistake is using a heaped spoon when the recipe means a level one. A heaped tablespoon of a ground spice can weigh half as much again as a level tablespoon, which is enough to make a curry bitter or a cake taste of baking soda. The second is scooping a dry ingredient straight from the jar with the measuring spoon, which packs it; spoon it in and level it with a knife instead. The third is measuring over the mixing bowl, so an overshoot falls in and cannot be taken out; measure over a plate or a piece of paper. And the fourth is confusing ingredients that look alike: baking soda and baking powder, ground ginger and ground cinnamon, salt and sugar. They weigh differently and behave differently, and a mix-up cannot be fixed after mixing.
What to do if you do not have a scale
If you do not have a scale, use proper measuring spoons for small amounts and level every spoon with the back of a knife. For cups of nuts, seeds or dried fruit, spoon the ingredient into a dry cup and level it, without pressing it down, because pressing packs the pieces and adds weight. For ground spices, spoon them in lightly and level them; do not tap the spoon, which settles the powder. For leavening and yeast, which are used in tiny amounts, a scale that reads to the gram is genuinely worth owning, because a single gram too much baking soda is noticeable in the finished cake.
Storing active dry yeast
Cool, dry place; refrigerate after opening and check the expiry date. Keeping active dry yeast properly stored matters for the conversion as well as for the flavour: an ingredient that has absorbed moisture from the air weighs more per cup than a dry one, and one that has dried out weighs less. Store it in an airtight container, away from heat and light, and measure it in the state the recipe expects, not straight from a damp or stale bag.
Frequently asked questions
What is the difference between active dry yeast and instant yeast?
Active dry yeast is dormant yeast granules that must be dissolved in warm water before use, while instant yeast is finer and can be mixed straight into the flour. A cup of either weighs about 144 g, and they can be swapped in most recipes, but the method changes: active dry yeast needs five minutes in warm water to wake up, while instant yeast starts working as soon as it meets the liquid in the dough. Instant yeast also rises a little faster, so a dough made with it may need a shorter first rise.
How do I know if my yeast is still alive?
Dissolve a spoonful of yeast in warm water with a pinch of sugar and leave it for five to ten minutes. If the yeast is alive, the mixture will foam and bubble and smell yeasty, and it is safe to use. If nothing happens, the yeast is dead and the bread will not rise, so throw it away and use a fresh packet. Yeast dies if it is stored in a warm place or if it is past its expiry date, and it is killed by water that is too hot, above about 50 degrees Celsius.
Can I use cups instead of a scale for active dry yeast?
Yes, but a scale is more accurate. If you measure active dry yeast spooned and levelled, exactly as the figure on this page was measured, a cup will be close to 144 g, within a few grams. The problem is that most people scoop rather than spoon, which can add 15 to 25 percent to the weight, and that error is enough to change a bake. For everyday cooking, cups are fine. For baking, where the ratio of ingredients decides the result, weigh it and check the number on the scale.
How many tablespoons are in a cup of active dry yeast?
There are 16 tablespoons in a US cup, so a cup of active dry yeast is 16 tablespoons, and one tablespoon weighs about 9 g. A teaspoon weighs about 3 g. Tablespoons are useful when a recipe calls for a small amount, but they carry the same packing problem as cups: a heaped tablespoon can weigh half as much again as a level one, so level every spoon with the back of a knife, and use a scale for small amounts when accuracy matters.
Does the weight change if I pack or sift active dry yeast?
Yes, and this is the single biggest source of error in cup measurements. active dry yeast is measured spooned and levelled, and a scooped cup can weigh 15 to 25 percent more than a spooned cup, because scooping packs the ingredient down. Sifting has the opposite effect: it adds air and makes the cup lighter. Always measure the way the figure on this page was measured, spooned and levelled, and the weight will match the table.