Fresh Yeast in Breadmaker

DanceInThe_Dark

I've just got some fresh yeast curtesy of Asda and was going to use it but.... How on earth do you measure it out?
I checked my panasonic manuel and it says 9g or 1/3 oz but my scales won't measure such a light amount?

Anyone have a handy way of measuring without me having to go out and buy supersensitive scales?

Newbie to breadmaker and scared of blowing the top off!

Andy_Hamilton

9 grams = Full teaspoon level (pressed into spoon as it is likely to be be "bitty")
4-5grams = Half a teaspoon.
I use digital scales which can go up to 2kg. Put the pan on it then weigh it all not needing to get anything messed. Even just weighing the water saves you getting a measuring jug.
Can't really go too wrong with a panasonic.

Gangstabird

However, I got some yeast from Sainsbury's today. I have previously only used that sachet stuff.

So now I have fresh yeast.

Can someone tell me what to do with it?

Penelope_Penguin

Hi there :beer: We have an existing thread on this subject. I'll add this post so that you can browse replies.

Penny. x

Fruball

I have now had 2 awful, heavy, top sunken loaves from my BM

I use 1lb flour, 9oz warm water, 1 tsp sugar, 1 tsp salt and 1 tsb butter as my BM book told me.

I dissolved the yeast in the water with sugar, waited til it bubbled and then went ahead as usual.

Anyone got any ideas what is going wrong - the first loaf i used about 14g of yeast and the second one I used 7g. Second one was about edible but first was a shocker!

I'd like to have another go but am losing the will!!!

I got my yeast from MrT and its fresh and stored in the fridge at exactly 5degrees c. It is working as I can see the bubbles when its in the water...

Thank you

Jazzy_B

I only use about 5gms yeast, undissolved to 500gms flour. I don't bother dissolving it first. The only time I have had any problems is when I used Tesco strong flour. I use it at least once a day . Are you sure it's the yeast?

Punter2

The material that yeast is grown on gives the yeast its particular flavour. This has been well known to brewers for centuries.

Most fresh or instant yeast is grown in vats with chemical nutrition.

A good 'organic' yeast is grown on a malted barley soup. They give the bread a superior flavour to that of the chemical soup yeasts.

In my tests I have found no difference between breads made with fresh yeasts and comparable instant yeasts. A good organic yeast and the same companies organic instant yeast are indistinguishable regarding flavour. Both are superior in flavour to chemical grown yeasts.

I no longer bother with fresh yeast. I bake using test kitchen methodology about three times a week. Instant dried yeast will keep for a couple of years in a freezer and can be used straight from the freezer. Just keep it in an airtight jar. Doing this means you can buy the larger cheaper packs.

If you want to use fresh yeast in a bread maker the baking standard dose is 2% of the weight of the flour. (not the dough weight) So if using 500g of flour you would use 10g of fresh yeast. Increase it to 3% if you you get a heavier loaf and your fresh yeast is really fresh.

Note: the more yeast you use the quivker the bread will stale. So don't lob it in with extra to be sure.

Happy baking.

JANNEWSON

NO NEED TO SOAK/ADD ANYTHING OR MESS ABOUT WITH DRIED YEAST  - I’VE NEVER USED FRESH YEAST AND HAD TO BUY SOME TODAY.
I always use dried yeast - straight in to the bread maker dispenser, and have been doing it this way for about four years - perfect loaves every time (not sure why Snow thinks otherwise, they’ve obviously been doing it wrong) Anyway - still confused about fresh yeast - couldn’t get dried yeast today (I always use Dove’s Farm and have done for years now) After making perfect loaves with dried yeast and I’m a bit worried how they’ll turn out with the fresh yeast I’ve just purchased.