Using Fresh Yeast

Looby_Lou

I usually use a sachet of quick yeast to 500g of flour. This week I could only get fresh yeast, how do I use it? How much should I use? Will it alter my timings eg rising time? Any other tips?
Thank you

grandmasam

Hi Looby,
I use fresh yeast as i find it gives a better tasting loaf. I use 10g fresh yeast with a small tspn sugar dissolved in 300mls warm [blood heat ]water,in a jug, cover with tea towel and leave 10 minutes or so until frothy, tip into 500 g strong bread flour and continue as you usually do.Rising time depends on the warmth of the room. I like to knock back, short knead, and leave for 2nd rise before putting in hot oven for 30-40 mins.Keep rest of fresh yeast in a sealed bag in the fridge for up to a wk to 10 days,
Hope this helps
Caz

meritaten

small bakers shops will sometimes sell you fresh yeast. dont bother asking in the 'chains'! I can remember using fresh yeast in school in cookery lessons back in the sixties - and even then the teacher used to get the yeast for us - as it was almost impossible to buy by parents.

dorajar

I get mine at the bakery counter at the local supermarket. Often Mr T gives it to me free as there is no barcode and Mr S sells me 50g for 20p. Hope this helps