help on yeast

444
10
Joined Jun 9, 2001
my artisan bread chef gave me tons of info to read on breads. its very interesting but it is stirring up tons of questions and maybe you guys can help

1- if a recipe calls for dry yeast and i was to use a pre ferment rather then the dry yeast, how do i determine how much of the pre ferment to use?

2- if a recipe calls for fresh yeast and i want to use a pre ferment, how do i decide on how much prefernt to use rather then fresh yeast?

3- if a recipe calls for dry yeast and i want to use fresh yeast, how do i determine how much fresh yeast to use?

thank everyone.
 
2,550
13
Joined Mar 13, 2001
When converting a recipe from dry to fresh yeast, remember to weigh twice as much fresh yeast as you would dry yeast and to do the same when you measure by tablespoons.
 

isa

3,236
11
Joined Apr 4, 2000
I can help you with the third question.

One 1/4-ounce package dry yeast = 1 scant tablespoon dry yeast = One .6-ounce cake compressed, fresh yeast.
 
1,635
158
Joined Aug 14, 2000
Yeast Math
Courtesy of Nick Malgieri's Bread Classes @Peter Kump's New York Cooking School

1 Envelope dry yeast= 2 1/2 TSP by volume
1 Envelope dry yeast= 1/4 OZ by weight
1 Envelope dry yeast= 2/3 OZ compressed yeast in rising power

Therefore, 2 1/2 TSP or 1/4 OZ dry yeast = 2/3 OZ compressed yeast.

1 1/2 env. dry yeast = 1 OZ compressed yeast

Multiply envelopes of dry yeast by 2/3 to determine OZ of compressed yeast.

Multiply OZ of dry yeast by 8/3 to determine OZ of compressed yeast.

Use the inverse fraction to go from compressed to dry.

All referrences to dry yeast are to ACTIVE DRY yeast, not instant dry yeast.

[ July 28, 2001: Message edited by: KyleW ]
 
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