The New Bakers Dozen
Switching from cake yeast to dry

The The Bakers Dozen: Switching from cake yeast to dry
By ipwa on Saturday, January 13, 2001 - 04:45 pm: Edit

I've been having trouble egtting consistant performance from fresh yeast and am considering switching to dry. Does anyone know how Ishould adjust my formulas?

By Ardis (Ardis) on Tuesday, January 16, 2001 - 12:07 pm: Edit

There are two kinds of dry available here: active dry and instant. To work with active dry, use 1/2 as much by weight as fresh, and soften in lukewarm water before adding - similar to fresh but it needs more time. Instant is quite different. You only 1/3 the amount by wirght and mix it in with your flour. Warm your liquids a little more than you usually would if you like, but I've also used slow rising methods with cool liquids with success. Please let me know how it works out!

By ipwa on Wednesday, January 17, 2001 - 08:11 am: Edit

Thanks for the advice, Ardis. I will advise as to success.

By d. on Wednesday, January 17, 2001 - 11:59 am: Edit

I agree with Ardis. The only difference is that I dissolve the dry yeast with only a portion of the liquid.The rest of the liquid I keep cold because I don't want my dough temp. warm. Like if my recipe calls for 1 oz. dry yeast(or 2 oz. fresh) and 8 c. cold water, I warm up 1 cup of the water, dissolve the yeast and foam it, then add the remaining 7 cups of cold water. I prefer fresh yeast over dry anytime though.

By Jeff on Saturday, January 27, 2001 - 10:39 pm: Edit


Why do you prefer a cold dough? Is it to prevent your dough from raising too fast? I've encountered such a problem but I hadn't thought of using your method to prevent the dough from raising. I'll try that next batch. Thanks.

By d. on Wednesday, January 31, 2001 - 05:55 pm: Edit

I was taught that the longer the rise of the dough, the more flavor it will develop. You can use lukewarm water, it would not be a problem. You definitely have to bloom dry yeast in warm water(don't go over 110 degrees), fresh yeast is a little bit more delicate and should use colder water(i think not more than 95 degrees, but I'm not sure). Sometimes I just even put 2% fresh yeast into my focaccia dough and just let it rise in the fridge for 12-24 hrs., it comes out with amazing taste and texture.

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