Convert 6g (2 tsp) Active Dry Yeast to Sourdough Starter (1000g Flour Recipe)
Zero-drift flour and liquid deduction math for converting 6g of active dry yeast into 50%–125% hydration sourdough levain on a 1000g base.
None of the arithmetic changes with the yeast brand, but the type does: active dry yeast carries its own potency per gram, so 6g of it converts to 68.6g of starter rather than the 200g that 20% baker's math prescribes. Either way, deduct the hidden grain and water — 34.3g and 34.3g in packet mode — or the 1000g dough will not hold 70% hydration.
- Direct Yeast Equivalent
- 68.6g StarterDeduct 34.3g flour & 34.3g 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
Yeast-to-Sourdough Conversion Table: 6g Active Dry Yeast on a 1000g Base
Rows recompute the full conversion independently, so the flour, liquid and starter columns always reconcile.
| Starter Hydration | Packet-Equivalent Starter (Deductions) | Adjusted Main Dough (Packet Mode) | 20% Artisan Starter (Deductions) | Adjusted Main Dough (20% Mode) |
|---|---|---|---|---|
| 500g flour @ 75% [Your Formula] | 68.6g starter (39.2g F / 29.4g W) | 460.8g F / 320.6g W | 100g starter (57.1g F / 42.9g W) | 442.9g F / 307.1g W |
| 1000g flour @ 100% Leaner Dough | 68.6g starter (34.3g F / 34.3g W) | 965.7g F / 665.7g W | 200g starter (100g F / 100g W) | 900g F / 600g W |
| 400g flour @ 125% Wetter Dough | 68.6g starter (30.5g F / 38.1g W) | 369.5g F / 241.9g W | 80g starter (35.6g F / 44.4g W) | 364.4g F / 235.6g W |
| 1000g flour @ 50% Tighter Dough | 68.6g starter (45.7g F / 22.9g W) | 954.3g F / 677.1g W | 200g starter (133.3g F / 66.7g W) | 866.7g F / 633.3g W |
| 1000g flour @ 100% Looser Dough | 68.6g starter (34.3g F / 34.3g W) | 965.7g F / 665.7g W | 200g starter (100g F / 100g W) | 900g F / 600g W |
Interactive Yeast ↔ Sourdough Conversion Calculator
Compare your exact mixing bowl dimensions, flour protein percentage, or discard weight in real time.
Why 6g Active Dry Yeast Cannot Be Swapped in 1000g Flour Without Deducting Starter Water
The conversion factor between active dry yeast and levain is fixed by the packet anchor rather than by the flour. 6 grams of dry yeast normalises to 68.6 grams of starter, and the 34.3g of flour and 34.3g of water inside it must be taken back out of the 1000g base before the true hydration holds.
If your original recipe used 6g of active dry yeast for a sweet or enriched dough, the 68.6g levain version usually needs its sugar reduced slightly, because the longer fermentation converts more of it and the finished crumb sweetens on its own.
3-Step Conversion Checklist (6g Active Dry Yeast → Sourdough in 1000g Flour)
- Check the Starter Is Ripe: 200g of sourdough culture must be domed, bubbly and at full stretch; a flat starter slows the 4.0 – 5.5 hours at 76°F (24°C) window significantly.
- Combine 1000g of Flour with the Adjusted Liquid: Pour 600g, saving 10% to dissolve the salt later.
- Fold in 200g Starter and 2% Salt: Add the sourdough culture, pinch through the dough, and work in the salt water.
- Ferment to +50%: Judge by volume in a straight-sided jar, then shape, retard overnight and bake on a preheated stone or in a Dutch oven.
Frequently Asked Questions for This Yeast ↔ Sourdough Conversion Spec
How much flour and water do I subtract when adding 200g starter to 1000g flour?
At 100% starter hydration, subtract 100g flour and 100g water/milk from your 1000g flour recipe (leaving 900g flour and 600g liquid).
Can I use a 50% hydration levain when converting 6g of Active Dry Yeast?
Yes, but the deduction changes: 68.6g at 50% hydration holds 46g flour and 23g water, so deduct those two figures instead.
Does the type of commercial yeast change the starter weight?
Yes. Active Dry Yeast has its own potency per gram, so 6g of it converts to 68.6g of levain rather than the 200g that the 20% rule would prescribe on a 1000g base.