Swap common baking ingredients with ratio guidance, or convert between yeast types with proofing and hydration notes.
Substitution Result
--
Choose Ingredient mode for butter/egg/flour/sugar swaps, or Yeast mode to convert between instant, active dry, fresh, and sourdough starter.
Tap an example to prefill the calculator with sample values.
Butter to oil
1 cup butter swapped for oil
A common pantry substitution when you want to keep the bake moving without dairy fat on hand.
Result: Use about 0.75 cups of oil
Eggs to flax eggs
2 eggs swapped for a vegan option
Useful for quick breads and muffins where egg lift is not the only structure source.
Result: Use 2 flax eggs and prepare them with water before mixing
Instant to active dry yeast
Convert 7g instant yeast to active dry
The most common yeast swap — active dry needs proofing but the ratio is straightforward.
Result: Use 8.75g active dry yeast and proof in warm water for 5-10 minutes
Active dry to sourdough starter
Replace 7g active dry yeast with sourdough
A bigger conversion that changes timing, hydration, and flavor profile. Expect longer fermentation.
Result: Use 112g active sourdough starter and adjust flour/water accordingly