yeast

[Ivy-Alice]

I have two bread recipes I want to try, but one of them uses fresh yeast and the other dried yeast. I was wondering if it is possible to use the fast acting stuff in the sachets instead and if so how much is equivalent. (I have tried the other kinds before and prefer this).

[Bromsgrove]

I always use the fast acting yeast now. I use 2 teaspoons of yeast to one and a half pounds of flour. I add the yeast with the flour to the water. Hope this is of help.

[Jugglering]

I have never had a bad loaf with these ingredients for a simple white loaf of bread (as you already know how to make bread, I won't give out the instructions) - this recipe also works fine in a breadmaker (normal setting for white bread, about 4 hours).

500g strong white flour
1� tsp fast acting dried yeast
1 tsp sugar
1� tsp salt
2 tbsp olive oil or 25g butter
320 ml water (may need less if the weather is humid)

I used to use fresh yeast but when the dried stuff became available, I found that you just needed to halve the quantities (1 oz fresh yeast was comparable to � oz dried)

[Ivy-Alice]

Thank you for your answers but that's not really what I meant. One of my recipes says 15g of fresh yeast and the other says 11/2 tsp of dried yeast (the stuff in the tin that you have to leave the froth up with warm water). I wanted to know how much of the fast acting yeast in the sachets to substitute it for.

[eileenb]

according to my Allinsons bread book
1oz fresh yeast = 1/2 oz dried active yeast(needs re-activating) = 1/4 oz Eaybake yeast (no re-hydrating )
hope this is what you need

[Ivy-Alice]

Thats exactly what I wanted to know - Thank you very much!