The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


danielsuh25's picture

Need advice on bread recipes aand ratio of ingredients

April 1, 2013 - 7:12pm -- danielsuh25

So I've done some research online trying to find a good ratio for flour, water/milk, yeast, and sugar. Basically what I found was that the flour:water/milk and sugar:yeast ratio should be 3:1. So I'm theorizing, after looking at many recipes online, that a good recipe for 1 9x5 inch loaf bread should be about 3 cups of flour, 1 cup of water/milk, 2 1/4 teaspoons of yeast, and 6 3/4 teaspoons of sugar. I'm also wondering how much salt and oil would be good for this recipe? Any suggestions and words of advice would be very much appreciated. Thank you!

LizvandeVal's picture

I made this very tasty bread with:

500 gr flour

375 gr water

20 gr yeast

9 gr salt

sesame, black sesame and poppy as you like

Rise for 3 hr with 2x folding

make the bread en put the loafs in the pan

2 rise for 3hr in the fridge

I would like to upload a pic for you, but "computer says no" :-)


bake for 40 minutes on 230 C , the first 20 mnt. with waterdamp, after 20 mnt. cool down till 210 C and use no waterdamp. 


Jassie 2's picture

Replacing Instant yeast with Osmotolerant yeast

January 25, 2013 - 11:13pm -- Jassie 2


I have this 1lb bag of osmotolerant yeast and I am wondering how much to reduce it by if I'm using it in replacement of regular instant yeast. My breads seem to rise too fast if I use the same amount and as it is a big bag to me, I find it pointless to get a separate bag of instant dry yeast.

Thanks for any input!



Juergen's picture

Why should I use one type of yeast over another?

January 12, 2013 - 5:15am -- Juergen

Whenever I make a yeasted bread,  I always use instant yeast because this is the only type of yeast most supermarkets here in Holland sell. As a result I've never used fresh yeast or active dry yeast at all. The brand of instant yeast I typically buy is Bruggeman because that is what my local supermarket sells.

leechild4's picture

Yeast Amounts - beginner baker

January 1, 2013 - 10:04am -- leechild4


I have just got started in baking, having bought myself a couple of books for Christmas. The question I have is about the different amounts of yeast the two books ask for in their recipes. The difference being one is American and one English.

How to Bake by Paul Hollywood
- his general rule is around 7-10g instant yeast per loaf 

Bouchon Bakery by Thomas Keller
- for his batard recipe he creates a poolish with 0.1g yeast, and then in the dough uses 0.9g yeast

mikemike's picture

Going "backwards" -- Using yeast when recipe calls for starter

December 31, 2012 - 12:51am -- mikemike

Hi everyone -- I'm new to the site and fairly new to baking breads.

Because of my current situation, I'm not able to begin a wild yeast starter at the moment (but I will sometime soon) so I have a question: What should I do differently if I'm using active dry yeast in a recipe that calls for the use of a wild starter? 

KosherEye's picture

Red Star PLATINUM Yeast Sampling/Baking contest winners

December 19, 2012 - 4:42pm -- KosherEye

Hi, is delighted to announce that we have posted the winning recipes for the Red Star PLATINUM Yeast Sampling/Baking contest. We received so many great recipes...there are a lot of fabulous bakers out there! Please visit with us and view the 3 winning recipes selected by Red Star Yeast.

We thank members of the Fresh Loaf who submitted recipes.


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