How to proceed to a recipe originally using instant yeast when I only have active dry/or compressed?
Posted: 30 May 2010 05:25 PM   [ Ignore ]
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Hello I just bought the bread bible by Mrs Beranbaum and cannot wait til I use it. There’s only one problem: where I live there is no instant yeast available.
I can only find active dry and compressed cakes of yeast. I saw the conversions in the book so quantities are not a problem but how do I actually proceed to the recipe with these kinds of yeast, since they cannot be blended with the flour as instant yeast can? Thanks

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Posted: 30 May 2010 05:39 PM   [ Ignore ]   [ # 1 ]
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flourpower Greece - 30 May 2010 08:25 PM

Hello I just bought the bread bible by Mrs Beranbaum and cannot wait til I use it. There’s only one problem: where I live there is no instant yeast available.  I can only find active dry and compressed cakes of yeast. I saw the conversions in the book so quantities are not a problem but how do I actually proceed to the recipe with these kinds of yeast, since they cannot be blended with the flour as instant yeast can? Thanks

Fresh yeast can be combined with the flour; crumple it up with few tablespoons of flour, then mix it in.  Active dry yeast generally must be mixed with warm water to revive it before adding to the mixture, although I recently read that it still works even if you don’t do that, but takes longer to rise.

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Posted: 30 May 2010 08:48 PM   [ Ignore ]   [ # 2 ]
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Here is a good description of the different yeasts along with conversion instructions.
http://allrecipes.com/howto/yeast-the-basics/detail.aspx

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