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Yeast equivalents

post #1 of 7
2/18/01 at 10:03am
Thread Starter 
Hi! I am having a difficult time with yeast. I have found an old cook book with some interesting basic recipes but they are asking for cakes of compressed yeast. I have active dry yeast, but really prefer to used "live" yeast that I get at my local bakery. I cannot seem to find an equivalency for all the different types of yeast. Is there anyone that could help? Thanks so much.
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post #2 of 7
2/18/01 at 12:30pm
hi isLander,

If my memory serves me right the conversion is 3/5 ounce of compressed yeast for every portion controlled packet of active dry yeast which is about a tablespoon.
Be aware however depending on what type you use I believe there is a difference of the tempature needed to activate the yeasts compressed around 80 degrees,it begins to dye at 120 and active dry yeast needs 105-115 to activate it. M brown- momoreg, does that sound correct to you guy's?
cc
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #3 of 7
2/18/01 at 2:57pm
Yes, that's right. And if you're ever in doubt, just keep the temperature on the low end. Those portion controlled packets are a scant tablespoon, or 1/4 ounce, to that 3/5 ounce of fresh.
www.cakesuite.com
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post #4 of 7
2/19/01 at 1:21pm
When a recipe calls for fresh or cake yeast I've been using 40% by weight of the instant. I also increase the liquid a little.

eeyore
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post #5 of 7
2/19/01 at 4:04pm
Thread Starter 
Thanks everyone for your responses and help on this topic.
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post #6 of 7
2/19/01 at 5:09pm
One other thing, dry yeast needs a lag time to reactivate after rehydration. Fresh yeast can be used much sooner.
www.cakesuite.com
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post #7 of 7
2/21/01 at 5:40pm
My rule of thumb is to use 40% of the weight of the fresh yeast when using active dry and 33% when using instant. I never add the yeast to water and sugar to "proof it" as I use enough that it is fresh, and a lot of my formulas don't have white sugar in them. But I do dissolve it in warm water, and since I kept finding little grains of instant yeast in my croissant dough, I dissolve that now.
It's not Dairy Queen.
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