The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

active dry yeast

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Contannia's picture

Substituting active dry yeast for instant yeast

July 23, 2011 - 4:56pm -- Contannia
Forums: 

So, I'm pretty new to bread making and I need to tweak a recipe that calls for instant yeast. All I have is active dry yeast. How will this change the rise time and process? The recipe says to mix all the ingredients, turn out on a floured surface, knead for 5 minutes, let rise in an oiled bowl till doubled in size, turn out and put in two bread pans, let rise until doubled again, and then bake.

The ingredients are water, instant yeast, honey, butter, salt, rye flour, wheat germ, whole wheat flour, and all purpose flour.

katesbakesandcakes's picture

Fresh or dired yeast- which rocks?!

April 26, 2011 - 1:23am -- katesbakesandcakes
Forums: 

Hiya,


 


I'm a bit of newbie when it comes to baking bread and I've always stuck to using dried yeast (simply because I've found its more easily available), but I was wondering whether people had a preference when it came to using dried yeast over fresh yeast? Does fresh yeast produce a tastier loaf? 


 


Any words of wisdom would be much appreciated!


 


Kate(katescakesandbakes.blogspot.com)

way2gofatgurl's picture

Newbie Here

March 25, 2011 - 10:09pm -- way2gofatgurl

Hello all,


I came across this site a few weeks ago and I really am interested in trying a few of the bread/pizza dough recipes. I am just your average person who likes to bake and cook. I do have a few questions.


1. What is the difference between fresh yeast and instant yeast? and is instant yeast the rapid rise? ie. feishmann's


2. Generally should i use instant yeast vs active dry? Based on my experience, i found that the active dry was much better than the rapid rise.

jmpjd's picture

Dry Active Yeast

October 6, 2010 - 6:33pm -- jmpjd
Forums: 

I have recently tried my hand at baking bread. I've started with a couple of easy ones; no knead artisian and english muffin bread. My question is: both such recipes (and all the variations on them that I have seen) say to wisk the dry active yeast in with the other dry ingredients and then add the warm wet ingredients. Doesn't the dry active yeast have to have a chance to bloom before everything gets mixed together?

ejm's picture
ejm

This is mostly for amusement's sake.


Every so often, I want to make a recipe that calls for fresh yeast and I don't have fresh yeast. Of course, I have nothing against using fresh yeast. It's just not that easily found around here. Instead, I use the active dry yeast we always have on hand. (Why do I always choose active dry yeast? Because that’s what my mother always uses.)


In the past and quite recently, I have gone through various books and the internet looking for this conversion information. Here are some of the various formulae I have come across in my travels:



for every cup of flour in the recipe, use either of


    3 grams compressed fresh yeast
    2 grams active dry yeast
    1 gram instant active dry yeast


-Maggie Glezer, "Artisan Baking Across America"


_____________________________


Substitute twice as much (by weight) fresh yeast for the amount of dry yeast called for in the recipe.


-Daniel Leader, "Local Breads"


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1 g fresh = 0.5 g active dry = 0.4 g instant


-Susan (Wild Yeast), wildyeastblog.com


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2+1/2 tsp (one package) active dry yeast = 18 gm cake fresh yeast


-Carol Field, "The Italian Baker"


_____________________________


A .6-oz [17gm] cube of cake yeast is roughly equivalent to 1½ to 2 tsp. instant yeast or 2 to 2¼ tsp. active dry yeast.


-Sydny Carter, Yeast: The Basics, allrecipes.com


_____________________________


One .6 ounce [17 grams] cake is equivalent to 1 envelope [.25 ounce/7 grams] of dry yeast.


-Fleischmann's Yeast FAQ, breadworld.com


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yeast, compressed . . . . 1 cake, 3/5 oz . . . . 1 package active dry yeast


-Irma S. Rombauer, Know your ingredients, Joy of Cooking


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1 packed tablespoon of fresh or cake yeast=21 grams which=2-1/2 [8gm] teaspoons active dry (so for 100 grams fresh yeast use 1/4 cup + 1/2 teaspoon or 40 grams active dry)


-Rose Levy Beranbaum, realbakingwithrose.com


_____________________________


If you are substituting active dry yeast for instant yeast in a recipe, [...] add about 20 percent more yeast to the recipe than what is called for. [...] If you encounter a recipe that uses fresh yeast, divide the weight by 3 to calculate the proper amount of instant yeast to use.


-Yeast FAQ, thefreshloaf.com


_____________________________


Some years ago, with mixed up logic, I managed to work out the following formula. Remarkably, the bread I made rose beautifully.


2½ tsp (8gm) active dry yeast = 50gm fresh yeast


-me, my house



Depending on whose formula I use, to replace 50gm fresh yeast, I should use anywhere from 8 to 32.5 gm active dry yeast. (I think I have the arithmetic right with the various formulae: 32.5gm, 25gm, 22.5gm, 20gm, 17.5-20gm, 17gm, 8.3 OR 8gm active dry in place of 50 gm fresh yeast)


So. After all these contortions? I've decided that I'll use the higher amount of active dry to replace fresh yeast if there's lots of sugar in the recipe, but the lower amount if there's little sugar in the recipe.


-Elizabeth


Here is a nifty javascript that one of my sisters created after hearing about this:



edit: Ooops!!! I hit "save" by mistake. I MEANT to hit "preview". I think I've finished fixing things now. Have fun with the conversion chart!


 


Also may be of interest:


phxdog's picture

Active Dry Yeast in place of 'Captured"?

June 24, 2009 - 9:40am -- phxdog

At the risk of committing heresy, I wonder if instant or dry active yeast could be the basis of a good sourdough starter. Here's my reasoning:


I'm told that dry active yeast has been 'engineered' to be very active and supplies a very high concentration of yeast to make bread rise quickly and consistantly. Intant yeast is very easy to use but works so quickly that it sacrifices the depth of flavor one gets with a long, slow ferment.

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