News2 mins ago
Fresh yeast/dried yeast.
4 Answers
Have an old recipe for bread rolls that my OH wants to try, but it only gives quantities for fresh yeast which is not easy to come by. So, how much of the modern fast acting dried yeast do I need for 1oz of fresh please?
Answers
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http://women.timesonline.co.uk/tol/life_and_st yle/women/style/article1480745.ece
KNEAD TO KNOW
- Work in a warm kitchen. nIf you can�t get hold of fresh yeast, use dried � allow 1 tbsp dried yeast for every 15g fresh yeast.
- Use good-quality strong organic flour, such as Shipton Mill (see recipes). Type 55 is made from French wheats.
- Bread-making is not an exact science and all flours are different. If the dough is too dry, add more water; if too wet, a little more flour.
- Don�t be afraid to give the dough a really good kneading (20 minutes by hand) to get all the air out, ideally on a floured marble surface.
- Experiment with flavours: add garlic and thyme; olives and sun-dried tomatoes; or apricots and walnuts. The sky�s the limit � as long as the garnish is not too wet.
- Loaves can be frozen for up to one month.
KNEAD TO KNOW
- Work in a warm kitchen. nIf you can�t get hold of fresh yeast, use dried � allow 1 tbsp dried yeast for every 15g fresh yeast.
- Use good-quality strong organic flour, such as Shipton Mill (see recipes). Type 55 is made from French wheats.
- Bread-making is not an exact science and all flours are different. If the dough is too dry, add more water; if too wet, a little more flour.
- Don�t be afraid to give the dough a really good kneading (20 minutes by hand) to get all the air out, ideally on a floured marble surface.
- Experiment with flavours: add garlic and thyme; olives and sun-dried tomatoes; or apricots and walnuts. The sky�s the limit � as long as the garnish is not too wet.
- Loaves can be frozen for up to one month.
1 to 4 of 4
