how do I convert osmotolerant- to fresh yeast for my pandoro?
I am working on my first pandoros for X-mas, following Meggie Glezer's recipe. In this she calls for osmotolerant instant yeast. I just can't get my hands on that here, but I did get some wonderful fresh yeast that I want to use instead.
I'm a bit uncertain about the conversion though.... None of the conversions I have managed to google out of my computer mention how to convert osmotolerant instant yeast to fresh yeast. My guess is, when the standard conversion from "normal" instant yeast to fresh yeast is roughly times 3, should I put a bit more than that since osmotolerant instant yeast is the strongest of them all? Should I go more towards times 4?
The recipe also carries a sourdough, so the fresh yeast won't be on it's own, and I don't want to overdo it with the yeast...
Is there any one out there who could advice me? The amount called for in the recipe is 0.25 to 0.5 teaspoon of osmotolerant instant dry yeast, depending on the temperature of your kitchen.
hoping to hear from you :-)