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Fresh/Caked yeast usage

post #1 of 4
Thread Starter 

When switching over from SAF Red Instant Yeast to caked yeast, it seems that one must use approximately twice the volume of caked yeast as instant yeast.  Anyone have similar experience with caked yeast??

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #2 of 4

Most recipes that ask for granular yeast have no ratio to ratio for using fresh yeast.

When converting from granular to fresh you must calculate in ounces or grams and not teaspoons.

1/2 ounce of fresh yeast is comparable to 2 1/2 teaspoons of granular. 

post #3 of 4
I'm old enough to remember when the little cubes of fresh yeast were side-by-side with the new-fangled packets of dried year. Either would rise a 2-loaf batch of homemade bread.

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

http://redstaryeast.com/yeast-baking-lessons/yeast-types-usage/cake-fresh-yeast/
Edited by BrianShaw - 12/24/15 at 2:56pm
post #4 of 4

KOKOPUFFS:

   Good afternoon. The exact formula between CAKE YEAST & INSTANT YEAST is a very simple one.

To use Cake yeast instead of instant yeast  multiply the instant amount by 3.

 

Example. 1/4 oz of instant use 3/4, oz of cake yeast.

 

With Active dry yeast multiply by 2.5X.

 

I hope this info helps you. Good luck & happy holidays to you.

 

  Z~BESTUS.

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