Yeast Calculator

Dial in your yeast.

Choose your proofing temperature and total fermentation time. We’ll calculate the baker’s percentage for each common yeast type.

1 Proofing temperature
2 Total fermentation

Your yeast

For 24 hours at 70°F

Instant dry yeast

0.023%
Active dry yeast (ADY)
0.030%
Instant dry yeast (IDY)
0.023%
Compressed yeast (CY)
0.070%

Percentages are based on total flour weight. Fermentation time includes both bulk and balled proofing at the selected temperature.