yeast

Discussion in 'Pastries & Baking' started by nana5, Nov 2, 2012.

  1. nana5

    nana5

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    At home cook
    have an old recipe for rolls it calls for 1 yeast cake, i only buy yeast in a jar & a tsp. ? is how many spoons = a yeast cake !
     
  2. rlyv

    rlyv

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    Maybe this chart will help determine the amount of yeast you need.   Depending on the brand of yeast, the cubes can be anywhere from .06 oz to 2 oz that are sold in grocery stores, so no way to know.

    Flour

    Dry Yeast

    Cake Yeast

    cups*

    packages

    (0.25 oz.)

    grams

    teaspoons

    ounces**

    0 - 4

    1

    7

    2+1/4

    2/3

    (1/3 of a 2oz. cake)

    4 - 8

    2

    14

    4+1/2

    1+1/3

    (2/3 of a 2oz. cake)

    8 - 12

    3

    21

    6+3/4

    2

    12-16

    4

    28

    9

    2+2/3

    (1+1/3 of a 2oz. cake)

    16-20

    5

    35

    11+1/4

    3+1/3

    (1+2/3 of a 2oz. cake)
     
  3. dan scheitel

    dan scheitel

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    If you ever get the opportunity to get your hands on some fresh cake yeast.

    Make the recipe again with it. I promise you, the flavor and the tenderness of the dough will be unparalleled
     
  4. michaelga

    michaelga

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    rlyv  - forgot to post the link for his information.

    It is found here:

    Redstar has this to say

    http://www.redstaryeast.com/lessons-yeast-baking/yeast-conversion-table

    Here you can find another companies take on things.

    http://www.breadworld.com/faq.aspx

    ------

    Two different terms are being confused in this thread.

    "cake of yeast" = a specific size / amount of fresh yeast (compressed)

    "cake yeast" = fresh yeast that has not been dried (compressed)

    Fresh yeast has been packaged in many different sizes throughout the years depending on the manufacturer and region.

    ------

    In order to be historically accurate we have to determine what size "1 yeast cake" was at the time your recipe was written.  

    We can 'guess' buy having you give us the recipe (receipt) and then going off of flour amounts.  

    Even better you can provide the recipe, general time frame it is from and cuisine that it is derived.

    That way we can really hook you up.

    -----

    My best 'guess' without further information...

    If the recipe is from pre-WW2 then "1 yeast cake" would be about 2oz

    If the recipe is from after WW2 then "1 yeast cake" would be 0.6oz which corresponds with the little packages of dried yeast developed (by Fleischmann's) during the war. 

    Again really hard to pin it down without more information.
     
    Last edited: Jan 3, 2013