The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Fresh yeast

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ayala's picture
ayala

Fresh yeast

Hi 

I'm baking with fresh yeast,  I noticed that in Canada, allot of the recipe are using dry yeast 

If I know right, it's 3:1 parts

But I don't know what is envelope,  or what is the right weight of TBS, and tsp

I notice there are yeast in a format of tiny balls and small balls

Are they the same?

I prefer use fresh block of yeast what is the equivalent?

Thanks 

Mini Oven's picture
Mini Oven

Or click on FAQs under Baking FAQs you will find Yeast FAQs  

Do you see anything written on the yeast package itself?  

Yeast is measured in relationship to flour weight.  Anything from 0.1% to 3% for instant, roughly  0.03% to 9% for fresh.  

If the recipe asks for an envelope, that can vary from country to country but most envelopes will tell you on the package "yeast for 500g flour"  or "enough to raise 500g flour"  or something along those lines based on approximately 1.5% to 2% (7.5g to 10g) for a quick rise.  

Cubes of fresh yeast vary in size as well.  (I can get it in blocks that resemble pounds of butter or tiny cubes.)  If you are using a recipe that asks for teaspoons or tablespoons of yeast.  Weigh the instant first and multiply to know the fresh yeast amount.  

JOHN01473's picture
JOHN01473

http://www.abreaducation.com/yeast_calculator.php

just put in the type and amount of yeast the recipe says and it calculates the various types and weights.

it works better than i can explain it - this picture shows a result.

good luck

John

ayala's picture
ayala

Thank u

 

jaywillie's picture
jaywillie

I am going through a fresh yeast phase, and as tyou have probably discovered, all the conversions are backward -- how much dry yeast to use to replace an amount of fresh yeast. [edit -- that breaducation.com conversion tool is new to me, and it has exactly what we want!] What you and I want is the opposite. I've settled on 3 grams of fresh yeast for every 1 gram of dry yeast (and I know instant and active dry are slightly different, but I don't want to sweat the small stuff). This conversion has been working for me. 

jaywillie's picture
jaywillie

You must have missed my edit, which is buried in my post. That breaducation converter is the only one I've ever found that goes from fresh to dry. So thanks for finding and posting that