The Fresh Loaf

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fladad's picture

Fresh Yeast Question

November 6, 2008 - 9:29am -- fladad
Forums: 

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

mcs's picture
mcs

Most of us make more bread than we can eat.  And hey, why not when it's takes just as long to clean up after making 2 loaves as it does after making 4 loaves.  Anyway, for those of you who give away (or sell) your extras, these bags might be of interest.  I use them for our bakery packaging because they keep things crisp and allow me to package the loaves while they're still warm.  Plus, as you can see, they enable the customer to pick up the loaves and see them from top to bottom.   I print the labels on a single color laser printer (no smudging), which makes them easy to edit.  The ingredient labels on the back are standard name tag size, the main labels on the front are slightly larger.  I use brown ones for the bread and silver ones for the pastries.  

bag closeupbag closeup

assorted bagsassorted bags

-Mark

 

ejm's picture

Q: how many gms (or oz.) in a cake of yeast?

May 13, 2008 - 2:00pm -- ejm
Forums: 

I am contemplating making a sweet bun recipe that was taken from the Culinary Arts Institute Encyclopedic Cookbook 1970 edition (I believe it was published in the USA?). It calls for "a cake of yeast".

I've searched around the internet trying to find out just how much a "cake of yeast" weighs. Most sites I've found agree and say that a cake of yeast weighs .6 oz; one says it weighs .06 oz (!) and another says it weighs 1 oz.

This would mean an equivalent of either 3tsp, 1/3tsp, or 3.4 tsp active dry yeast. Rather a large difference, I'd sya...

zolablue's picture
zolablue

I wanted to make dill bread so used Floyd’s wonderful recipe for Potato Rosemary Rolls yesterday but replaced the rosemary and sage for a huge pile of fresh baby dill.  Then I added another huge pile of freshly ground black Tellicherry pepper.  We really like things spicy but I was afraid the amount of pepper I used would overpower the dill.  Not having made dill bread before (Tingull's looks so good) I also wanted to try using fresh dill to get a feel for the amount desired.  I ended up using 2 1/2 teaspoons of freshly ground pepper and roughly 4 packed tablespoons of chopped fresh baby dill.  The flavor was outstanding.  My husband loved them!

I really love the way these taste not only because of the potato and potato water, which also helps them keep longer, but just the richness of the dough and texture when you bite into it.  It has a kind of chewiness to the crust but still moist and the crumb is great for juicy hamburgers.  We did have grilled ground sirloin burgers with fresh chopped garlic mixed into the meat and grilled sliced Vidalia onions.  It made a fabulous hamburger. 

Besides adding quite a bit of extra pepper and substituting fresh dill instead of rosemary and sage I didn't make any other change to Floyd's recipe.  I did brush the top of the buns with unsalted butter when they were hot from the oven. 

Inspired by Floyd's, Potato Rosemary Rolls:

http://www.thefreshloaf.com/recipes/potatorosemaryrolls

And Tingull's, Country Dill Bread:

http://www.thefreshloaf.com/node/3298/country-dill

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