Using Fresh Yeast?
I have been reading the historical threads on fresh yeast, trying to get a handle on how best to convert my recipes and how best to measure the proper amount. The old school seems to be to cream the yeast with a small amount of sugar and a bit of the water from the recipe. Then It seems like some crumble it into the flour with the fingers which is my practice using instant.
Then the question of should I try to scoop into a teaspoon? I'm inclined to think it would be better to weigh the grams with the scale. With dry, it is easier for me to use a measure. I understand it is a 3:1 ratio for fresh over IDY and if you want to be picky, you need to hold back a few grams of liquid due to the water in the fresh yeast. My IDY weighs about 3g per tsp so an equivalent in fresh would be 9g.
For all of you who have been using fresh yeast please jump in here and tell me if I have the right idea on using fresh. My plan is to stop as of now with the IDY in the freezer and not look back. Most of my breads have some SD component in them but I am looking forward to this change. I'm also hoping that I too will experience the better crust and crumb that I have read so much about. Wish me luck!