How do I substitute proofed dried active yeast for fresh yeast?

R4D4
  • How do I substitute proofed dried active yeast for fresh yeast? R4D4

    I have a recipe that calls for fresh yeast, but I want to substitute a particular weight of dried active yeast for the fresh yeast.

    It seems from this question that I do not need to proof the dried active yeast and can simply weigh the amount of granules out of the dried yeast and just make the dough with that relying on the water content of the dough to work on the yeast.

    What I am interested in though is if I decided to proof the yeast, how would I go about doing this to use in the recipe?

    The bread recipe calls for a weight measure of yeast which is easy to achieve without activating the yeast. However activating the yeast calls for a specific weight of the yeast along with measurements of sugar and water. This would leave me with a liquid of a particular volume - this doesn't translate into a weight of dried active yeast too easy any more. Secondly, the bread recipe calls for water, yet adding the proofed yeast would change the ratios of this and I imagine alter the consistency of the dough.

  • Proof the yeast in the water you mention in the last sentence.

  • In both cases, you don't add the recipe's amount of water to the proofed yeast. If your recipe says e.g. 500 g flour, 300 g water and 10 g fresh yeast, you measure these 300 ml water, then pour some of the 300 ml over 10 g of pressed yeast to proof it, adding a teaspoon of sugar if you want it quicker. After that, you mix flour, proofed yeast and the remaining water together (for simplicity, I left out salt and possible other ingredients).

    You do it exactly the same way with dry yeast, only you have to use the correct substitute ratio, which is 3:1. So you measure 300 ml of water and (1/3)*10 g = 3.3 g of dry yeast. Then you pour some of the 300 g of water over the dry yeast, and after it has bloomed, you mix flour, sponge and the remaining water. The bread hydration stays correct, and the fermentation time/amount is equivalent to the fresh yeast case.

  • If you want to make sure it works properly, use instant and not active dry. Active dry will probably work, but you can't really rely on it. Instant yeast is a little closer to fresh yeast and keeps a lot more reliably. I have heard that on occasion a recipe pops up that requires dissolving the yeast in cold water; for that, you want cake yeast and nothing else, because dry yeasts can't handle the cold shock. Other than that, cake yeast is kind of a pain and not usually worth the effort.

Related questions and answers
  • A "compressed yeast cake" is called for in each of my great-grandmother's bread recipes. Can I use active dry yeast as a substitution for one? If so, how much active dry yeast should I substitute per compressed yeast cake?

  • Several sources (e.g., The Bread Baker's Apprentice, The Fresh Loaf's Yeast FAQ, and even On Food and Cooking) tell me that active dry yeast must be reactivated by proofing in warm water..., before adding water. None of these fail to rise adequately, or noticeably less than when I proof it. (I'm using Red Star Active Dry Yeast) I'm wondering, am I missing something? Why does something... recover poorly and release substances that interfere with gluten formation (glutathione)." edit: To clarify: yes, it's active dry yeast; "Red Star Active Dry Yeast" in particular. Yes, the bread

  • I make bread and pizza bases using "fast action" dried yeast (like this: http://www.sainsburys.co.uk/groceries/index.jsp?bmUID=1287396076254 ). My bread recipe calls for one sachet, my pizza dough recipe for two sachets. I notice that when I have just purchased a packet that still has a few months to go on its "best before" date, I get really lovely fluffy bread and pizza. As the yeast..., or less salt? I saw this similar question: Does active dry yeast really expire? but it doesn't quite answer my query.

  • I have a recipe for rolls where the first stage calls for 2 packages active dry yeast, 1 tbsp sugar, and 1/2 cup warm water to be mixed until the yeast is proofed, and then 1/4 cup cubed butter is added to the proofed yeast. Then all of that is added to half of the flour (2 cups) and 2 tsp salt and allowed to do the first rise. If I wanted to use rapid rise yeast instead of active dry, could I skip the proofing step? Would I need to add the butter at all? Could I just mix all the dry ingredients, add the warm water and start the dough that way? What effect would this change have?

  • Tomorrow I'll be making a big batch of fresh pasta for about 7-8 people. I know that if I'm using dried or bought fresh pasta, I usually count on about 125-150g per person, depending on the pasta type and whether it is dried or fresh. When making pasta dough I will add eggs to my flour weight. Should I just approximate the total weight, and again count on 125-150g per person? Or will the weight change while I am cooking? For instance, if I have 1kg durum flour and 16 eggs, the raw ingredients would weigh approximately 1.8kg in total (based on 50g per egg and not allowing for any

  • In Vietnam, fresh noodles are easy to find, however in Australia, the nearest substitute seems to be plain (and dry) rice vermicelli noodles, which do not have the same flavour or texture, the fresh noodles have a fresh flavour that has a subtle texture, quite unlike dried vermicelli noodles. I want to make the perfect Vietnamese noodle, however, the first step for me is knowing the name and any suggestions that will help me obtain this noodle! So, I would like to know what these noodles are typically called (perhaps in Viet or Thai language), and/or any tips or other suggestions

  • After enjoying many of the recipes out of The Bread Baker's Apprentice I moved on to Peter Reinhart's Whole Grain Breads to learn about how to make hearth-style 100% whole grain bread. Unfortunately... Whole Grain Breads involves pre-doughs. Flour, a very small amount of yeast, and water make up one dough ball that is placed in the refrigerator overnight. More flour, salt, and water are left as another dough ball on the counter overnight. Both enzyme activity and the rise in the fridge contribute to the texture and taste of the resulting bread, at least as far as I understand the theory

  • I've made a pizza today and thought the dough could use a little more salt. I've looked at this answer and have a question about the salt ratio. How is it calculated? The percentage of flour, or the percentage of dough? My pizza recipe calls for 300 g flour, 150 ml water and 3 g salt. That is 1% of the flour weight, but less of the total weight. If 3% is the recommended salt level for bread, I should be using 9 gr for the flour, or 13,5 g for total weight. That is a huge difference. Edit: The recipe calls for 1 tablespoon of salt, 1 bag of dry yeast (but I use my own mother dough), and 60

  • , in order to reach the required texture. It could have been the substitute flour I used, or the fact that it didn't rise enough, or that the environment was too cold for the dough to rise, but the bread didn't work. I am now wondering - is this recipe particularly intended for making with an electric mixer with dough hook? Can one convert it for hand kneading? And if so, is there a rule... 30C) 1.5 tsp active dried yeast 40 ml orange juice 250g country brown flour ("Allinson's country grain brown bread flour or Hovis granary flour) plus extra for dusting 65g buckwheat flour 1tsp salt

Data information