The recipe calls for 1 pound of fresh yeast, how much ADY should I use instead.
Using ADY in exchange for Fresh Yeast
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Here's my favorite yeast conversion chart:
But, a pound of fresh yeast would be unheard of as far as qty. used in a recipe.
The smallest pkgs. of cake/fresh yeast are .6 oz. and that is equal to 2.5 tsp. of active dry yeast as shown in the chart referenced above.
Could there be a big error in the typing of your recipe?
Maybe it should be 1.0 oz. of fresh yeast?? There are two typical sizes of fresh/cake yeast.
One is .6 ounce (that's point 6 ounce) and the other size is 2.0 ounces.
These are the common sizes available today.
As swirth has said, it can't possibly call for a whole pound of fresh yeast! You'd have a Lucy problem on your hands if you tried making bread with that much yeast.
Based on the chart, the answer would be 6.75 ounces of ADY.
That doesn't make much sense unless this is a recipe for somewhere around 25 loaves of bread.
Sorry I didn't make this clear. I saw this bread being made on Triple D. It was from a restaurant.
1 pound of fresh yeast
21-22 grams salt
11 pounds of bread flour
3-4 qts of water
I'm not sure about the water amount this is a quess for the amount of flour used. They made Italian Bread and sub rolls from it. I know it is very hard to get fresh yeast. So I wanted the amount of ADY to use. Thanks for your help!! :) :)
In baker's math, 1 pound of yeast to 11 pounds of flour sounds a bit high (9.1% for fresh yeast but more like 3.8% for ADY) but the amount of salt in that recipe (0.4%) seems VERY LOW.