Convert 5g (1⅔ tsp) Active Dry Yeast to Sourdough Starter (500g Flour Recipe)
Zero-drift flour and liquid deduction math for converting 5g of active dry yeast into 50%–125% hydration sourdough levain on a 500g base.
There are two defensible answers to this conversion, and the difference matters. Packet-equivalency treats 5g of Active Dry Yeast as a fixed quantity of leavening power, so you need 57.1g of ripe starter and must remove 28.6g flour plus 28.6g water from the 500g base. Baker's math instead standardises on 20% inoculation, giving 100g of starter on the same 500g flour with 450g flour and 300g liquid left in the bowl.
- Direct Yeast Equivalent
- 57.1g StarterDeduct 28.6g flour & 28.6g water
- 20% Artisan Inoculation
- 100g StarterDeduct 50g flour & 50g water
- Adjusted Main Flour/Water
- 450g / 300gPreserves 500g 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
Two Ways to Convert 5g Active Dry Yeast: Packet Equivalency vs 20% Inoculation
Rows recompute the full conversion independently, so the flour, liquid and starter columns always reconcile.
| Levain Hydration | Direct Yeast Match (Deductions) | Adjusted Dough (Direct Match) | Standard 20% Levain (Deductions) | Adjusted Dough (Standard Match) |
|---|---|---|---|---|
| 500g flour @ 100% [Exact Target] | 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 A | 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 B | 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 |
| 500g flour @ 100% Alt Row C | 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 |
| 500g flour @ 75% Alt Row D | 57.1g starter (32.7g F / 24.5g W) | 467.3g F / 325.5g W | 100g starter (57.1g F / 42.9g W) | 442.9g F / 307.1g 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 500g Flour Without Deducting Starter Water
The active dry yeast you are replacing is a single strain with a predictable gas curve, and the levain you are replacing it with is a consortium. That is why 4.0 – 5.5 hours at 76°F (24°C) of fermentation is not simply a slower version of a commercial rise — the flavour, the acid and the extensibility of the finished crumb all change as well.
Direct packet scaling of 5g (1⅔ tsp) Active Dry Yeast maps to 57.1g starter (-28.6g flour / -28.6g water), while artisan baker's math standardises inoculation at 20% of 500g (100g starter, leaving 450g main flour and 300g liquid).
3-Step Conversion Checklist (5g Active Dry Yeast → Sourdough in 500g Flour)
- Prepare the Levain Ahead: Build 100g of ripe 100% hydration starter and feed it early enough that it domes before you mix the 500g dough.
- Mix Flour and Liquid (450g + 300g): Combine the adjusted flour and liquid, reserving 10% of the water for the salt.
- Add Starter and Salt: Work in 100g of levain plus 2% salt, then perform 4 sets of stretch and coil folds at 30-minute intervals.
- Bulk to +50% and Shape: Let the 500g batch rise to the target aliquot volume, preshape, bench rest 20 minutes, and shape before a long cold retard.
Cereal Chemistry & Bench Execution FAQs
Why does my converted 500g dough feel stickier than the original?
Almost always the 28.6g of hidden starter water was not deducted. Correct the liquid to 321.4g and the dough will tighten immediately.
Does converting to sourdough change the dough weight?
Yes, slightly. The 500g grain and 350g liquid original carried 5g of dry yeast; the levain version carries 57.1g of starter instead, so expect a small shift in finished loaf weight.
How much sourdough starter replaces 5g of Active Dry Yeast in 500g flour?
By direct yeast weight equivalency, 5g of Active Dry Yeast equals 57.1g of 100% hydration sourdough starter. For a 500g flour batch, the 20% baker's inoculation is 100g starter.