April 5, 2020 - 1:51am
Hello
Hello from Lincolnshire in England. I found this great forum by searching for how much fresh yeast equates to dried yeast. I've been making bread on and off for a few years (I'm 71now) and came across something I'd never heard of, namely "The Bakers Percentage". Although my breads have always been good, I'm hoping this formula will take them to being even better. My mother used to make all our bread (there was nine of us in the family!) and, like washing day, there was a day specified as "baking day", when all the bread, cakes, pies et al, were made for the coming week.
Anyway I'm looking forward to learning more from you all.
Regards
Ben