The mysteries Of Fresh Yeast

[Isa]

I made gaufres liégeoises, what in English you call Belgian waffles, the other day. The recipe calls for 15 grams of levure de boulanger, baker's yeast. Fresh yeast is not easy to obtain. Eventually I found a bakery shop who gave me a little bit and made my waffles. I want to make more but I am wondering if there is any way to replace the fresh yeast by Fleischmann's active dry yeast. Could some one please tell me if this would be possible and how much of it would I need to use. The recipe calls for 500 grams, about one pound, of flour.


Thanks for your help

Sisi

[Pete]

Sisi, according to one of my sources, for every .6 ounce of fresh yeast use 1 package of dried yeast brought back in some of the liquid called for in the recipe plus 1/2 teaspoon of sugar. Many recipes that I have call for an individual "compressed cake of fresh yeast" (which weighs about .6 ounce). I have never been able to find these, but I do get fresh yeast through my dairy people. It comes in frozen 1 pound blocks.

[m brown]

The yeasts are interchangeable,(as long as you know the differences in measurment and liquid content.) [Pete has a good rule o'thumb above] you can use the style you prefer. Dry is
easier to store than fresh. Freezing compressed yeast does kill off some of
the yeast.
I like dry instant yeast because it takes me a month to go through a pound
of yeast.
Besides, it is fast and for my purposes perfect.

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bake first, ask questions later

[This message has been edited by m brown (edited 11-03-2000).]

[Isa]

Thanks for your help Pete and M. Brown. I will try to make a batch with Fleischmann's active dry yeast.


I called them to ask about the fresh yeast and all they could tell me was that they don't sell fresh yeast in Canada because of it's short shelf life. It's really a shame because so many cookbooks from France have recipes that require fresh yeast.


Thanks again


Sisi

[Nicko]

They sound great, can I have some?

[Pete]

You can find fresh yeast at many brew supply stores. I wonder how beer yeast would work in baking recipes. Any thoughts?

[m brown]

Yeast is yeast, NOT.............
I would love to know the different handling of wild yeasts and all of the yeasty uses.
I am not a bread baker by trade so any info would be great! New Post?

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bake first, ask questions later

[shroomgirl]

I picked up a pound of fresh yeast at an ethnic grocery store and did not know it was so parishable.....
Sponges....check out Bon Appetit in the early 80's they had some incredible "classes" on breads...whatever happened to that mag it was wonderful in it's day, now it's loaded with ads and little technical info.

Another great source for info on yeast is a book called "By Bread Alone." Naturally, I can't remember the author's name . . .

[momoreg]

Daniel Leader. Great resource, with an excellent intro!

[Isa]

Thanks MaryeO & Momoreg for the info. And the book is still available!

[m brown]

Freezing yeast does impact it's rise, this is true. Also, when the colour has gone dark on the edges or it gets fuzzy, cut off like cheese and use the stuff in the center. Time, temperature and humidity impact the life of the compressed yeast loaf, it has a finite life. When you get some, try to use it up, share with fellow bakers.

happy baking, happy trails.

[Isa]

Thank you M Brown. I should have known this idea was too good to be true. Guess I'll have to rely on the small bakery to sell me just a little bit wheever I need it.


Sisi

[m brown]

compressed yeast will last a week or two in the fridge, and yes you can freeze it but you run the risk of it not working as well as fresh. dry yeast or instant will last a longer time in the refrigerator and remain potent.

[Nick.Shu]

i do believe that dried yeast to fresh yeast works out to about 1:2 i.e. powder yeast 7g is equivalent to about 14g fresh/compressed yeast.