Using ADY in exchange for Fresh Yeast


The recipe calls for 1 pound of fresh yeast, how much ADY should I use instead.

badge posted by: barbarainnc on July 31, 2011 at 6:42 pm in Baking, yeast
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reply by: swirth on July 31, 2011 at 7:14 pm

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.

reply by: PaddyL on August 01, 2011 at 1:02 am

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.

reply by: Mike Nolan on August 01, 2011 at 2:12 am
Mike Nolan

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.

reply by: barbarainnc on August 03, 2011 at 1:49 pm

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!! :) :)

reply by: Mike Nolan on August 03, 2011 at 2:42 pm
Mike Nolan

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.