The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

cookies and cake yeast

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mary ann's picture
mary ann

cookies and cake yeast

I have an old receipe that requires cake yeast to be crumbled over dough and worked in.

 

I cannot find cake yeast anywhere, can I use dry yeast.  And what do I have to do with it.  Can I just sprinkle is over the dough and just work in like the cake yeast or do I have to do something to it.  Help

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browndog's picture
browndog

 

(Mary Ann, your title Cookies just caught my attention (this is an edit.) Are you making cookies w/ yeast? If so choose instant yeast because that doesn't require 'proofing' in liquid and can be tossed in with your dry ingredients. If your recipe calls for at least 1/2 cup liquid to 2 1/2 tsp dry yeast (2/3 oz. compressed) -not egg, I don't think you could proof in egg- active dry will be fine. If you really are making yeasted cookies, perhaps you need to consider recipe sharing, young lady.)

If you have instant yeast you can just toss it in with your flour, make sure ingredients are on the warm side. If you have active dry yeast, which is what I use, here's what to do: either make a well in your flour (by which I mean a hollow large enough to hold half a cup of water) or use a seperate cup- measure in your yeast, add 1/2 cup or so warm water, don't worry about the precise amount, just keep track and subtract it from the total liquid called for, (I use hottish tap water, not so hot as to burn you, like dishes water) and let it sit or 'proof' for a bit, 5 or 10 minutes, it'll start looking foamy and odd, you're just making sure it's awake (the active part) and then continue on as per your recipe. The following chart may be more than you wanted to know....

YEAST MATH-EQUIVALENTS & CONVERSIONS


The following conversions make it possible to substitute one form of yeast for another.

1 envelope dry yeast = 2 ½ t. by volume
1 envelope dry yeast = ¼ ounce by weight
1 envelope dry yeast = 2/3 ounce compressed yeast in rising power

Therefore, 2 ½ teaspoons or ¼ ounce dry yeast is equal to 2/3 ounce compressed yeast.

1 ½ envelopes dry yeast = about 1 tablespoon plus 1 teaspoon by volume
1 ½ envelopes dry yeast = 3/8 ounce by weight
1 ½ envelopes dry yeast = 1 ounce compressed yeast in rising power

Therefore, 1 tablespoon plus 1 teaspoon or 3/8 ounce dry yeast is equal to 1 ounce
compressed yeast.


1. Multiply envelopes of dry yeast by 2/3 to determine ounces of compressed yeast.

2. Multiply ounces of dry yeast by 8/3 to determine ounces of compressed yeast.

3. Multiply ounces of compressed yeast by 3/8 to determine ounces of dry yeast.

4. Multiply ounces of compressed yeast by 3/2 to determine number of envelopes of dry yeast..