Converting Baker’s Yeast for Rye Bread
Posted: 03 June 2012 12:11 PM   [ Ignore ]
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Good Morning Baker’s,

I am back, only this time wanting to try some old Rye Bread. I am open to suggestions and recipes. I am looking for something that is easy and not complicated. I can even try using my bread machine to mix and then bake in the oven. I have found a recipe or two and they call for 1 square inch of bakers yeast and the other recipe calls for 2 oz of bakers yeast. I would like to know how to convert bakers yeast to the saf instant yeast or the regular yeast? Or, maybe the regular would be better in making Rye Bread?

I am open to suggestions.
Stumped.

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Posted: 03 June 2012 01:59 PM   [ Ignore ]   [ # 1 ]
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Rose lists the conversions here:

http://www.realbakingwithrose.com/2005/12/yeast_conversion.html


All the yeasts deliver comparable results, once the quantities are adjusted.

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Posted: 05 June 2012 01:39 PM   [ Ignore ]   [ # 2 ]
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My recipe calls for “1 inch square of bakers yeast” so would that mean I should use either 2 teaspoons of instant or 2 1/2 teasponns of active dry yeast? 

And, for my other recipe that calls for 2 oz of cake yeast I should use 5 1/3 rapid yeast or how much of the regular dry active yeast should I be using?

Are my calculations correct?

Thanks!

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Posted: 05 June 2012 03:44 PM   [ Ignore ]   [ # 3 ]
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Gingerr - 05 June 2012 04:39 PM

My recipe calls for “1 inch square of bakers yeast” so would that mean I should use either 2 teaspoons of instant or 2 1/2 teasponns of active dry yeast?

If that quantity of fresh yeast is .75 ounces, then yes. 

And, for my other recipe that calls for 2 oz of cake yeast I should use 5 1/3 rapid yeast or how much of the regular dry active yeast should I be using?

Let’s see, you need 2 tsp of instant yeast for every .75 ounces of cake yeast, so therefore you need 2/.75 * 2 = 5.4 tsp of instant yeast or 2/.75 * 2.5= 6.7 tsp active dry.

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If error is corrected whenever it is recognized as such, the path of error is the path of truth.

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