dried yeast / fresh yeast?

Penelope_Penguin

Rossy2692 wrote: »

If a recipe states 20g fresh yeast how much is the dried yeast equivelent????

Thanks

10g a similar question was asked last week, so I'll add this to that thread to keep ideas together

Penny. x

northwest1965

I'm sure this has been answered somewhere but I couldnt find it.

If a recipe calls for 7g of dried, how much would that be if using fresh yeast? 20g?

zippychick

one is twice as strong as the other but i can never remember which way it is! I'll searchy!

jexygirl

think its half as much fresh.
Jex

northwest1965

Found it !

2.5 tsp dried yeast, or 20g fresh yeast

ginvzt

I used about 15g of fresh yeast for 1 pack (7g) of dried yeast. Always worked well.

Have a look there:
http://www.jamieoliver.com/forum/viewtopic.php?id=29849

zippychick

It's half dried yeast to fresh

I'll merge this now you have your answer NW Not seen you around OS much, so nice to "see" your little face:p

Michtaylor09

squeaky wrote: »

I normally portion the fresh yeast into an ice cube tray (mostly full each) and freeze it.

I use a single portion per loaf.

Add a cube to warm water with half of the sugar that the recipe calls for and stir well.

Wait until it forms a frothy layer on top and then place it in the BM along with all the other ingredients and don't forget the other half of the sugar.

Job done

Note:- You can't use fresh yeast if you are using a time delay to make bread for breakfast because the yeast will keep on working all the time it's sitting there. So if you want a time delayed loaf you'll have to use the dried active stuff in the usual way.

I always use fresh yeast in my breadmaker using the time delay. I usually put everything in at around 10pm to be ready for 7am.

I simply mix it with cold water and throw everything in. I get good results every time.

My recipe is

500g strong bread flour
285ml cold water
15g fresh (or frozen) yeast.
2 tablespoons dried milk
2 tablespoons vegetable oil
10g salt

The above recipe was in a cookworks breadmaker large loaf, medium crust. I never add sugar, nor do I leave the yeast to froth in the water.

I've bought the new Panasonic SD-257W from John Lewis today and have just set the first loaf going. We'll have to see what it turns out like.

Sammy-Jo_2

I have some fresh yeast ( free from ASDA - and very generous amount too! ). I am going to attempt making a loaf of bread this afternoon using HFW recipe which needs 10g of fast acting dry yeast. Do I use the same amount of yeast as it is fresh - only just had this thought as I was starting to make it. Or perhaps I should be using an alternative recipe when using fresh yeast? Just looking for a white loaf. Never made it before! Many thanks.

Kevie192

I *think* you should take the amount of dry yeast and multiply by 2.5 to get the weight in fresh yeast. So in your case, it would be 25g fresh yeast. I'm not 100% though so I would wait for someone to back me up first!