Fresh yeast
- Thread starter Lizzy
- Start date
- Joined
- Jun 22, 2017
- Messages
- 4,067
- Reaction score
- 2,081
Since cake (fresh) yeast requires refrigeration, and is highly perishable, with a very short shelf-life manufacturers and retailers do not ship it retail in the US.
So cake yeast is only available for a limited time each year, and limited to sales in just a few eastern and mid-western states.
What you need to know is the manufactures conversion and their standard for a “cup” of flour.
For instance, Red Star uses 1 lb US flour = 453.59g = 4 cups = 113.25g per cup
0 - 4 cup flour = up to 453.59 g flour
28.35 ÷ 4 = 7.0875 or 7 g cake yeast per 113.25 g flour
It’s not going to hurt to use slightly less yeast. yeast is a living organism, it reproduces in the dough.
You just replace the cake yeast with the dry yeast in your recipe based on the manufacturer's conversion and flour measurement standards.
It’s important to know the flour measurement standard because recipe developers have no standard. Some use 120 g/per cup, others use 145 g/per cup.
Imperial measurement and US units are all different.
For example, Imperial one fluid cup = 250mL. US units one fluid cup = 236mL.
So it is important to base the conversion on the yeast manufacturer's standard, not some random stuff you read on the internet.
Once you know the amount you need, simply follow the manufactures instructions for using the yeast.
The Internet is full of erroneous posts about how yeast must be “proofed” before it is used.
Cake (fresh) yeast may be added directly to dry ingredients with the addition of liquid or dissolved separately and then added to dry ingredients.
To add to dry ingredients, do not allow cake yeast to come in direct contact with sugar or salt.
Crumble over dry Ingredients
Add liquid warmed to 90°F – 95°F
To Dissolve Separately
dissolve 1 teaspoon sugar in 1/2 cup liquid (118 mL – 125 mL depending on whether you’re using imperial or US units)
After the sugar is dissolved add, the crumbled yeast. Let sit approximately 10 minutes until the yeast is foamy.
Instant dry yeast is formulated to be mixed directly into dry ingredients. No “proofing” is required for use. The granules are very small and dissolve easily. This strain of yeast
Active dry yeast is a different strain of yeast from instant dry yeast. The granules are much larger, so it slower to dissolve and takes longer for the yeast to reproduce.
For these reasons, Active dry yeast is best dissolved before adding to the dough. However, Active dry yeast can be added directly to dry ingredients. It will just take longer to work.
What people call “proofing” is actually dissolving yeast, which is done with Active dry yeast for faster results.
The only time yeast needs to be “proofed” is when there is concern it is dead.
So cake yeast is only available for a limited time each year, and limited to sales in just a few eastern and mid-western states.
What you need to know is the manufactures conversion and their standard for a “cup” of flour.
For instance, Red Star uses 1 lb US flour = 453.59g = 4 cups = 113.25g per cup
0 - 4 cup flour = up to 453.59 g flour
- Dry yeast: 7 g
- Cake yeast 28.35 g = 2/3 oz US
28.35 ÷ 4 = 7.0875 or 7 g cake yeast per 113.25 g flour
It’s not going to hurt to use slightly less yeast. yeast is a living organism, it reproduces in the dough.
You just replace the cake yeast with the dry yeast in your recipe based on the manufacturer's conversion and flour measurement standards.
It’s important to know the flour measurement standard because recipe developers have no standard. Some use 120 g/per cup, others use 145 g/per cup.
Imperial measurement and US units are all different.
For example, Imperial one fluid cup = 250mL. US units one fluid cup = 236mL.
So it is important to base the conversion on the yeast manufacturer's standard, not some random stuff you read on the internet.
Once you know the amount you need, simply follow the manufactures instructions for using the yeast.
The Internet is full of erroneous posts about how yeast must be “proofed” before it is used.
Cake (fresh) yeast may be added directly to dry ingredients with the addition of liquid or dissolved separately and then added to dry ingredients.
To add to dry ingredients, do not allow cake yeast to come in direct contact with sugar or salt.
Crumble over dry Ingredients
Add liquid warmed to 90°F – 95°F
To Dissolve Separately
dissolve 1 teaspoon sugar in 1/2 cup liquid (118 mL – 125 mL depending on whether you’re using imperial or US units)
After the sugar is dissolved add, the crumbled yeast. Let sit approximately 10 minutes until the yeast is foamy.
Instant dry yeast is formulated to be mixed directly into dry ingredients. No “proofing” is required for use. The granules are very small and dissolve easily. This strain of yeast
Active dry yeast is a different strain of yeast from instant dry yeast. The granules are much larger, so it slower to dissolve and takes longer for the yeast to reproduce.
For these reasons, Active dry yeast is best dissolved before adding to the dough. However, Active dry yeast can be added directly to dry ingredients. It will just take longer to work.
What people call “proofing” is actually dissolving yeast, which is done with Active dry yeast for faster results.
The only time yeast needs to be “proofed” is when there is concern it is dead.