Hi, If I have a recipe that calls for 1 Tablespoon of Fresh Cake Yeast how can I substitute that with Active Dry Yeast? What quantity of Active Dry would work? Thanks so much! Log in or register to post comments Use one half the amount if substituting with active dry yeast. Use one third of the amount if substituting with instant yeast. So for the recipe, use 1/2 tablespoon active dry. http://www.thefreshloaf.com/handbook/commercial-yeast-0 Log in or register to post comments Here's a handy chart for converting yeast measurements: http://gaaarp.wordpress.com/2009/05/18/yeast-equivalents/ Log in or register to post comments If the cake yeast amounts are given in ounces and you are trying to use teaspoons these are them amounts I have used and they have worked great. 1/2 ounce = 1-1/2 tsp. active dry yeast 3/4 ounce = 2-1/4 tsp. active dry yeast or one envelope I usually use the same amount of instant yeast as active dry and have had no problems. Terry Log in or register to post comments 25 g fresh yeast = 7 grams instant yeast I use that to set up an equation 7 / 25 = x / (weight of fresh yeast) Log in or register to post comments
Use one half the amount if substituting with active dry yeast. Use one third of the amount if substituting with instant yeast. So for the recipe, use 1/2 tablespoon active dry. http://www.thefreshloaf.com/handbook/commercial-yeast-0 Log in or register to post comments
Here's a handy chart for converting yeast measurements: http://gaaarp.wordpress.com/2009/05/18/yeast-equivalents/ Log in or register to post comments
If the cake yeast amounts are given in ounces and you are trying to use teaspoons these are them amounts I have used and they have worked great. 1/2 ounce = 1-1/2 tsp. active dry yeast 3/4 ounce = 2-1/4 tsp. active dry yeast or one envelope I usually use the same amount of instant yeast as active dry and have had no problems. Terry Log in or register to post comments
25 g fresh yeast = 7 grams instant yeast I use that to set up an equation 7 / 25 = x / (weight of fresh yeast) Log in or register to post comments
Use one half the amount if substituting with active dry yeast.
Use one third of the amount if substituting with instant yeast.
So for the recipe, use 1/2 tablespoon active dry.
http://www.thefreshloaf.com/handbook/commercial-yeast-0
Here's a handy chart for converting yeast measurements:
http://gaaarp.wordpress.com/2009/05/18/yeast-equivalents/
If the cake yeast amounts are given in ounces and you are trying to use teaspoons these are them amounts I have used and they have worked great.
1/2 ounce = 1-1/2 tsp. active dry yeast
3/4 ounce = 2-1/4 tsp. active dry yeast or one envelope
I usually use the same amount of instant yeast as active dry and have had no problems.
Terry
25 g fresh yeast = 7 grams instant yeast
I use that to set up an equation 7 / 25 = x / (weight of fresh yeast)