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?
Yes, those cakes are typically 0.6 ounces, and when substituting you should use one packet of active dry yeast.
, 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...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... 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 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... 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
, or less salt? I saw this similar question: Does active dry yeast really expire? but it doesn't quite answer my query. ...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
I have found this recipe, but I want to use dry active yeast, rather than easy blend. My question is can I proof (right word?) the yeast in the milk? and how much should I use?
I've been looking for a good 100% whole grain bread recipe that I like, and came across one that looks promising in the book Home Grown Whole Grains (pp. 152): 1 package active dry yeast 1 tablespoon sugar ¼ cup warm water 2 cups warm water 3 tablespoons oil 6 tablespoons honey 1 teaspoon salt 5 cups whole wheat flour ½ cup dry milk powder Dissolve the yeast... in, beat in the dry milk, a little at a time, taking care to break up any lumps. Then beat in the rest of the flour.... What is the purpose of the dry milk? And what guidelines can I follow
My recipe says 1 tablespoon of sugar per loaf. This seems like too small an amount for flavor. The recipe is as follows: 3 cups flour 1 teaspoon salt 2 teaspoons active-dry yeast 1 tablespoon sugar 2 tablespoons oil 1 cup water knead, wait 1 hr, knead again, wait 1.25 hr, bake for 30min @ 350 Is this for flavor, or is there another purpose?
I have a recipe that lists the quantity of dry yeast I need, but I have only fresh yeast. How much fresh yeast should I use, knowing the quantity of dry yeast?
That's the question. What quantity and resting time should be preferred for active dry yeast when it is supposed to be used in place of quick yeast? Please specify in spoons or cups.
, should I add sugar for the yeast to be more active? And how to make it properly elastic? ..., and, (for special uses), "grippiness" or size of the particles. There is no such a thing as bread flour or cake flour. I decided to experiment with bread and bought hard wheat flour (durum flour) online. It is milled as rather large particles. I decided to mix it 50/50 with my normal flour and use a very simple bread recipe - 1% salt, 3% yeast, 55% water - which is correspons to a middle-range hydration