I've been baking for a number of years, and am still learning. I have a rather simple question (which may have a complex answer). The question is: How much yeast should I use?
Someone just gifted me with a bread book called "The New Bread Book" by Ursula Ferrigno, which I do really appreciate, but all the recipes call for FRESH YEAST, such as 1/4 oz(10G) crumbled, is there some sort of a conversion to instant or rapid rise yeast? I really do not want to search out a bakery, not any in my loacal area, to get some, and I've read it does not last very long, any ideas? Thanks. Russ