substitute for fresh yeast?

hotcookie101

I want to make the white bread from the economy gastronomy book, but don't have any fresh yeast-all I have are the sachets of yeast you use in the breadmaker.
Can anyone tell me how much I need to use for 1kg flour (might actually make less-will never get through 3 loaves!) Or can anyone give me a recipe to make in my kenwood with a dough hook with the instant yeast?
Thanks

Penelope_Penguin

I'd use 2tsp Do your sachets not say how much flour they serve?

Penny. x

esio_trot

I think the general rule of thumb is use half as much dry yeast as you would fresh. So you can still follow the economy gastronomy recipe, just use half as much yeast.

zippychick

I think from memory a sachet is 7 grammes?

I have the recipe and for a kilo it's 10g if dry yeast (or two level proper measured teaspoons)

I think you need twice as much fresh compared to dry, so would be one teaspoon fresh?

sorry, it's

Butterfly_Brain wrote: »

To substitute dry yeast for fresh yeast, reduce the amount called for in the recipe by half.
HTH

so 20g fresh?

Ok ive obviously read question that's not there!