Fresh Yeast vs. Dried Yeast [moved form Ontario]
I have many good recipes using fresh yeast. I'm a home baker and finding fresh yeast is pretty tough and when I do, it's also wasteful. I would like to know how to substitute dry yeast for fresh. Gram for gram just doesnt work. Can anyone tell how to figure this out?
The rule of thumb is 1 part dry yeast and 2 parts water. For example: if you need 30 g of fresh yeast you would use 10 g of dry yeast and 20 g water.
If "fresh" yeast is the compressed cake yeast found in the refrigerated case: 1/2 ounce (14,2 grams) of cake yeast equal to 1 package of dry yeast (7 grams).
Thank you both, it's so easy and I thought it was so hard. I'm definitely not going to have any more problems.