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a question about fresh yeast

I bought a 1 pound block of fresh yeast. I want to portion it out into smaller pieces and freeze it. What's the equivalent measurement to active dry yeast??

asked by mrslarkin over 6 years ago

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8 answers 2980 views
F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 6 years ago

If a recipe calls for an ounce of active dry yeast, 60% more of fresh yeast. In breads, the ration of fresh yeast to flour is 1/2 ounce to 18 ounces of flour. Does that help?

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0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added over 6 years ago

I'm not of the exact measurements.
But here's something that might be helpful when you find out.

A Gram Weight Scale:
http://www.amazon.com/gp...

Cheap, and if you want to measure things in small amounts; essential because larger digital are kinda of 'fuzzy' on gram weights.

Here's a recipe using fresh yeast and weights for no-kneed bread.
http://blog.khymos.org...

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22b9ddc9 fc61 48a3 949e dee341974288  liz and dad
added over 6 years ago

thanks guys!

So today I experimented with my pizza dough. One batch I used active dry yeast, and the other I used a dime-sized ball of fresh yeast. Both doughs rose equally well. In terms of taste, wasn't able to notice a huge difference, as I was hungry and scarfed it down, but I think I preferred the fresh yeast pie. It'll be fun playing around with it some more. Here's a picture of fresh yeast pie:

188f6d78 e5ff 49c4 a861 836adc62b522  pizza 014

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22b9ddc9 fc61 48a3 949e dee341974288  liz and dad
added over 6 years ago

Just wanted to share this: I'd forgotten that my husband got me this for Christmas, which I like to call the "Geek Spoon": http://www.amazon.com/Admetior... More expensive than the pocket scale, but I'm glad I remembered I had this! The great thing about the spoon is that the spoons are removable for washing.

The dime-sized ball of yeast I used weighed approx. 3 grams.

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 6 years ago

Mrslarkin. As long as I can remember there has always been a debate among bakers about the flavor of fresh yeast. Although a subtle difference I believe fresh yeast is the best flavor. Especially when making starters for sourdough. Your pizza looks great!

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B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added over 4 years ago

Help! So if I have a bread recipe that calls for 1.2 ounces of fresh yeast, I should use .75 ounce of active dry yeast? The conversion ratios out there seem all over the road on this one . . . . But I trust you all who actually have to implement these conversions from time to time! ;o) P.S. This is for a bread with a fairly short rise cycle, i.e., it won't be proofed overnight (at least this loaf won't). Thanks so much.

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22b9ddc9 fc61 48a3 949e dee341974288  liz and dad
added over 4 years ago

Hi AJ. From what I can surmise, for a short rise, I'm pretty sure you'll need more yeast, in general, than what you'd use in a long rise.

According to the Red Star yeast conversion table, your estimates sound about right. http://www.redstaryeast...

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B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added over 4 years ago

Thanks, MrsL. Just doing a reality check here. I'm making the bread tonight, and will report back on the results. ;o)

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