The short answer: 1 cup of active dry yeast weighs 144 g (spooned and levelled, King Arthur Baking). This guide works out what that means in teaspoons and packets, how to wake the yeast up properly, and how to tell whether it is still alive. Dormant yeast granules that must be dissolved in warm water before use. It is used for breads, pizza dough, rolls and brioche. This guide covers the weight of active dry yeast in every measure you will use — cups, tablespoons and teaspoons — how to measure it correctly, what to use instead when you run out, and how to store it. All weights on this page are approximate; verify with a kitchen scale when the recipe matters.

Active Dry Yeast: weight and measurement table

The table below gives the weight of Active Dry Yeast in every measure you will use, from a teaspoon up to 2 cups, all derived from the King Arthur Baking figure of 144 g per cup, spooned and levelled. Every figure is approximate — spooned and levelled is a technique, not a machine setting — so when the recipe matters, weigh the ingredient on a kitchen scale instead.

| Amount | Weight (approx.) |

| --- | --- |

| 1 teaspoon | 3 g |

| 1 tablespoon | 9 g |

| 1/4 cup (4 tbsp) | 36 g |

| 1/3 cup | 48 g |

| 1/2 cup (8 tbsp) | 72 g |

| 3/4 cup (12 tbsp) | 108 g |

| 1 cup (16 tbsp) | 144 g |

| 2 cups | 288 g |

| 100 g | 0.7 cups |

There are 3 teaspoons in a tablespoon and 16 tablespoons in a cup, so you can move between any of these measures by multiplying or dividing. If a recipe calls for 100 g and you only have measuring cups, that is about 0.7 cups. Keep the cups to grams converter open while you cook and you will never need to do the arithmetic in your head.

What is Active Dry Yeast?

Dormant yeast granules that must be dissolved in warm water before use. It is used for breads, pizza dough, rolls and brioche. Yeast is a living ingredient, which makes it different from everything else on this site. Dormant yeast granules that must be dissolved in warm water before use. It is used for breads, pizza dough, rolls and brioche. A packet of yeast contains billions of dormant cells, and warm water and a little sugar wake them up. The weight matters because too little yeast gives a slow, weak rise and too much gives a fast rise that collapses and tastes of yeast. Recipes are written around the standard 7 g packet, and the weights on this page let you convert between packets, teaspoons and grams.

How to measure Active Dry Yeast correctly

Spoon the ingredient loosely into the measuring cup with a smaller spoon, then sweep a straight knife across the top to level it. Never dip the cup into the bag or jar: dipping packs the ingredient down and can add up to 20 percent to the weight of a cup. For yeast, the practical unit is the packet: a standard packet holds 7 g, which is about 2.3 teaspoons. The King Arthur Baking figure used on this page is 144 g per cup, and confidence in this figure is medium. Dissolve active dry yeast in warm water — around 40 to 46 °C, warm to the touch but not hot — with a pinch of sugar, and wait about ten minutes. If it foams and bubbles, it is alive; if nothing happens, it is dead and the dough will not rise.

Method and source

All the figures on this page are derived from a single sourced number: 144 g per cup of active dry yeast, spooned and levelled, from King Arthur Baking. Confidence in that figure is medium. Every other number — the teaspoon, tablespoon, quarter-cup and half-cup weights — is that number divided or multiplied, so if the cup figure is right, the rest follow. If a different source gives a different cup weight, every number on this page shifts by the same proportion. A note on the published figures: 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. Every density-based result on this page is labelled approximate, and the honest advice is the same on every page of this site: when the recipe has to work the first time, verify with a kitchen scale.

Worked examples

A loaf of bread

A loaf of bread that calls for 1 packet of active dry yeast needs 7 g, which is about 2.3 teaspoons. Dissolve the yeast in warm water with a pinch of sugar and wait ten minutes: if it foams, it is alive and the dough will rise; if nothing happens, the yeast is dead and no amount of waiting will save the loaf. Buy a fresh packet and start again.

A pizza dough

A pizza dough for two that calls for half a packet of active dry yeast needs about 3.5 g, which is roughly 1.2 teaspoons. A smaller amount of yeast and a longer rise gives a better flavour than a whole packet rushed through in an hour, so if you have the time, use less yeast and let the dough rise slowly in the fridge overnight.

Scaling a bake

Doubling a bread recipe that calls for 1 packet of active dry yeast does not mean doubling the yeast: use about 1 1/2 packets (about 3.5 teaspoons) and give the dough a little longer to rise. Yeast works by time as well as by amount, and a doubled batch with doubled yeast will rise too fast, collapse, and taste of yeast.

What to use instead

When you run out of active dry yeast, the substitution data lists these swaps. Every ratio below comes from the site's substitution database, and each one has a page of its own in the substitutions section:

  • Active Dry Yeast to Instant yeast: 3/4 tsp instant yeast per 1 tsp active dry yeast. Yeast types differ in granule size and activation; amounts are not 1:1 by weight, but packets are standardised. Do not use baking powder or soda as a yeast substitute in bread — the rise and flavour are completely different.

  • Active Dry Yeast to Fresh yeast: 21 g fresh yeast per 7 g packet of active dry yeast. Yeast types differ in granule size and activation; amounts are not 1:1 by weight, but packets are standardised. Do not use baking powder or soda as a yeast substitute in bread — the rise and flavour are completely different.

  • Active Dry Yeast to Sourdough starter: 1 cup active starter per packet of yeast, plus a longer rise. Yeast types differ in granule size and activation; amounts are not 1:1 by weight, but packets are standardised. Do not use baking powder or soda as a yeast substitute in bread — the rise and flavour are completely different.

And if a recipe calls for something else and you only have active dry yeast, these swaps go the other way:

  • Instant yeast to Active Dry Yeast: 1 1/4 tsp active dry yeast per 1 tsp instant yeast (dissolve in warm water first). Yeast types differ in granule size and activation; amounts are not 1:1 by weight, but packets are standardised. Do not use baking powder or soda as a yeast substitute in bread — the rise and flavour are completely different.

  • Fresh yeast to Active Dry Yeast: 1 tsp active dry yeast per 2 1/2 tsp fresh yeast. Yeast types differ in granule size and activation; amounts are not 1:1 by weight, but packets are standardised. Do not use baking powder or soda as a yeast substitute in bread — the rise and flavour are completely different.

One warning applies to every substitution: a swap changes the recipe. A different flour changes the crumb, a different sugar changes the browning, a different fat changes the flavour. Use the yeast converter to check the swap before you commit, and when the recipe has to work the first time, buy the ingredient the recipe actually calls for.

Storage and common mistakes

Storage. Cool, dry place; refrigerate after opening and check the expiry date.

The most common mistake with active dry yeast is using water that is too hot. Water above about 50 °C kills yeast, and water that is too cold will not wake it up — aim for warm to the touch, around 40 to 46 °C. The second mistake is using yeast past its date: check the expiry, and prove the yeast in warm water with a pinch of sugar before you mix the dough. The third mistake is doubling the yeast when doubling a recipe — yeast works by time as well as by amount, so give a bigger batch longer, not more yeast.

When the conversion matters most is when the recipe is unforgiving: a cake, a loaf, a meringue, a sauce that has to set. In those recipes, weigh the active dry yeast on a kitchen scale and use the numbers on this page as a check, not as the measurement itself. For everyday cooking — a soup, a salad, a stir-fry — a level spoon or a jug is accurate enough, and the figures here will keep you close. The rule of thumb is simple: the more the recipe depends on the exact amount, the more you should weigh it.

Frequently asked questions

How many grams is 1 cup of active dry yeast?

One cup of active dry yeast weighs approximately 144 g, measured spooned and levelled, according to King Arthur Baking. That is the figure every other number on this page is derived from: a tablespoon is 9 g, a teaspoon is 3 g, and 2 cups are 288 g. All figures are approximate, so verify with a kitchen scale when the recipe matters.

How do I measure active dry yeast without a scale?

Spoon the ingredient loosely into the measuring cup with a smaller spoon, then sweep a straight knife across the top to level it. Never dip the cup into the bag or jar: dipping packs the ingredient down and can add up to 20 percent to the weight of a cup. For small amounts, use proper measuring spoons and level them with a knife. For liquids, use a jug on a flat surface and read the level at eye height. These methods are accurate enough for everyday cooking, but for baking — where the ratio of ingredients decides the result — a kitchen scale is worth the small cost.

What can I use instead of active dry yeast?

The substitution database lists Instant yeast as a swap for active dry yeast: 3/4 tsp instant yeast per 1 tsp active dry yeast. Yeast types differ in granule size and activation; amounts are not 1:1 by weight, but packets are standardised. Do not use baking powder or soda as a yeast substitute in bread — the rise and flavour are completely different. See the substitution section above for the full list of swaps, and remember that any substitution changes the flavour or texture of the finished dish — a swap is a rescue, not a replica.

How should I store active dry yeast?

Cool, dry place; refrigerate after opening and check the expiry date. Storing it properly also keeps its weight consistent: an ingredient that has absorbed moisture or dried out will not weigh the same per cup as a fresh one, so a recipe that worked last month can drift if the storage has changed.

How do I know if my yeast is still active?

Dissolve it in warm water — around 40 to 46 °C, warm to the touch but not hot — with a pinch of sugar, and wait about ten minutes. If it foams and bubbles, it is alive. If nothing happens, the yeast is dead and the dough will not rise, so buy a fresh packet. Cool, dry place; refrigerate after opening and check the expiry date. Always check the expiry date, and prove the yeast before you mix the dough, not after.

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