Convert 5g (1⅔ tsp) Active Dry Yeast to Sourdough Starter (1000g Flour Recipe)
Zero-drift flour and liquid deduction math for converting 5g of active dry yeast into 50%–125% hydration sourdough levain on a 1000g base.
To replace 5g of Active Dry Yeast in a 1000g flour formula (at 70% hydration / 700g liquid), use either: (1) Direct yeast equivalency (57.1g of 100% starter, deducting 28.6g flour and 28.6g liquid to leave 971.4g flour and 671.4g water); or (2) Standard 20% artisan inoculation (200g starter, leaving 900g flour and 600g water at 70% True Hydration).
- Direct Yeast Equivalent
- 57.1g StarterDeduct 28.6g flour & 28.6g water
- 20% Artisan Inoculation
- 200g StarterDeduct 100g flour & 100g water
- Adjusted Main Flour/Water
- 900g / 600gPreserves 1000g total system flour at 20% levain
- Sourdough Bulk Window
- 4.0 – 5.5 hoursAt 76°F (24°C) vs. 1–1.5 hrs for commercial yeast
Gram Weights for 1000g Flour Sourdough Built from 5g Active Dry Yeast
Compare the packet-equivalency column against the 20% baker's math column to see how much the two conventions diverge on a 1000g base.
| Starter Water Ratio | Starter Weight & Hidden Flour/Water | Corrected Flour / Corrected Liquid | 20% Inoculation Weight | Corrected Flour / Corrected Liquid |
|---|---|---|---|---|
| 1000g flour @ 75% [Exact Target] | 57.1g starter (32.7g F / 24.5g W) | 967.3g F / 675.5g W | 200g starter (114.3g F / 85.7g W) | 885.7g F / 614.3g W |
| 500g flour @ 100% Alt Row A | 57.1g starter (28.6g F / 28.6g W) | 471.4g F / 321.4g W | 100g starter (50g F / 50g W) | 450g F / 300g W |
| 1000g flour @ 125% Alt Row B | 57.1g starter (25.4g F / 31.7g W) | 974.6g F / 668.3g W | 200g starter (88.9g F / 111.1g W) | 911.1g F / 588.9g W |
| 400g flour @ 50% Alt Row C | 57.1g starter (38.1g F / 19g W) | 361.9g F / 261g W | 80g starter (53.3g F / 26.7g W) | 346.7g F / 253.3g W |
| 1000g flour @ 100% Alt Row D | 57.1g starter (28.6g F / 28.6g W) | 971.4g F / 671.4g W | 200g starter (100g F / 100g W) | 900g F / 600g W |
Live Parameter Solver for Convert 5g (1⅔ tsp) Active Dry Yeast to So
Dial in custom baker's percentages and export your adjusted 57.1g Starter formula for bake day.
Why 5g Active Dry Yeast Cannot Be Swapped in 1000g Flour Without Deducting Starter Water
Commercial active dry yeast (5g) introduces negligible moisture to a 1000g flour mix, whereas 200g of 100% hydration levain carries 100g fermented flour and 100g water. Deducting those exact weights keeps the 1000g system at 70% hydration.
Temperature expectations change too. Because a 1000g sourdough culture dough ferments more slowly, the bulk window shifts, and bakers who keep the old 76°F target often find their 200g starter version over-proofing in a warm kitchen where the commercial version never had time to over-proof.
3-Step Conversion Checklist (5g Active Dry Yeast → Sourdough in 1000g Flour)
- Calculate the Deduction First: 57.1g of starter carries 28.6g of flour and 28.6g of water, so write those two numbers on your bench sheet before you open the flour bag.
- Build the 1000g Base: Use 971.4g flour and 671.4g liquid, which keeps the dough at 70% true hydration.
- Incorporate 57.1g of Starter: Dimple in the levain and 2% salt, mix to full cohesion, and rest 30 minutes before the first fold.
- Watch the Aliquot, Not the Clock: Ferment at 75°F until a 30g sample reaches +50% volume, which on sourdough is far more reliable than a timer.
Cereal Chemistry & Bench Execution FAQs
What happens to my hydration when I swap 5 g active dry yeast for levain?
Nothing, if you deduct correctly. 57.1g of levain carries 28.6g flour and 28.6g water, so removing both keeps the 1000g dough at 70% true hydration.
What salt level should I use on the converted 1000g dough?
Keep 2% of the total system flour, which on a 1000g base with 100g of starter flour is about 22g of salt.
Should I use 57.1g or 200g of culture?
Use 57.1g if you want to preserve the exact leavening power of 5g active dry yeast. Use 200g if you want standard 20% artisan inoculation regardless of the original yeast weight.