There are many internet resources that deal with the weight conversion of yeast, and I think they pretty much all agree. Search for example; “convert yeast tsp to grams”. But I have found that some ingredients are not listed or the conversions don’t agree. I hate to get a recipe in cups, teaspoons, etc.. It forces me to convert to grams. Often the authors cup is not my cup and so forth.
I’ve started to keep a spreadsheet of the ingredients that I use on my computer. If in doubt about a particular ingredient, I weigh it and the record that in my sheet.
I always bake from Baker’s Percentages that are stored in an Excel spreadsheet. I have a tab on each spreadsheet that stores my ingredient conversions also. Now I need to figure how how to link the original conversion spreadsheet to a tab (sheet) on each bread formula spreadsheet. That way I can add ingredients and they will update on all the sheets that are kinked to it. Can any one help with this?
... a definitive answer as I do not see the correlation between 1.2 and 1/2. If you mean 1.2g instant dry yeast, this would indeed be less than 1/2 a teaspoon according to the table.
1/2 could even be a small cube of fresh yeast. 1/2 cube yeast for 500g flour or one package instant yeast (7g) for 500g flour which would make 3.25g for half a package or sachet of yeast. Those are all a little bit heavy handed.
How much and what kind of flour is in the recipe? What kind of recipe is it?
"Fresh yeast packaging differs significantly. In Australia it’s commonly produced in 1 kg blocks and then cut up into prepackaged small chunks or sold at the counter according to the customer’s requirements. US cake of fresh yeast is packed in 0.6 oz or 17 grams. If a recipe of European origin asks for a cube of fresh yeast, the required weight is 42 grams or 1.5 oz or 2.5 US cake portions."
In Chile, Fresh yeast came in a variety of sizes and shapes. Depends on where the recipe is coming from....
Yeast sachets vary as well.
Good to know basics so that when the type and package size changes the baker can always check the flour type & weight and know pretty much where to start guessing.
a 1/4 teaspoon?
Fleischman's Instant dry yeast (AKA bread machine yeast) runs 3.5g per tsp., so 1/4 tsp would be a little under 0.9g. which I'd round to 1g.
gary
There are many internet resources that deal with the weight conversion of yeast, and I think they pretty much all agree. Search for example; “convert yeast tsp to grams”. But I have found that some ingredients are not listed or the conversions don’t agree. I hate to get a recipe in cups, teaspoons, etc.. It forces me to convert to grams. Often the authors cup is not my cup and so forth.
I’ve started to keep a spreadsheet of the ingredients that I use on my computer. If in doubt about a particular ingredient, I weigh it and the record that in my sheet.
I always bake from Baker’s Percentages that are stored in an Excel spreadsheet. I have a tab on each spreadsheet that stores my ingredient conversions also. Now I need to figure how how to link the original conversion spreadsheet to a tab (sheet) on each bread formula spreadsheet. That way I can add ingredients and they will update on all the sheets that are kinked to it. Can any one help with this?
Dan
... may assist: http://www.theartisan.net/convert_yeast_two.htm
so if i were to look i would for the value at 1.2 instead of the 1/2 in that table?
... a definitive answer as I do not see the correlation between 1.2 and 1/2. If you mean 1.2g instant dry yeast, this would indeed be less than 1/2 a teaspoon according to the table.
so it's less than half of teaspoon?
Where is the recipe originating?
1/2 could even be a small cube of fresh yeast. 1/2 cube yeast for 500g flour or one package instant yeast (7g) for 500g flour which would make 3.25g for half a package or sachet of yeast. Those are all a little bit heavy handed.
How much and what kind of flour is in the recipe? What kind of recipe is it?
... as a sleuth:
"Fresh yeast packaging differs significantly. In Australia it’s commonly produced in 1 kg blocks and then cut up into prepackaged small chunks or sold at the counter according to the customer’s requirements. US cake of fresh yeast is packed in 0.6 oz or 17 grams. If a recipe of European origin asks for a cube of fresh yeast, the required weight is 42 grams or 1.5 oz or 2.5 US cake portions."
http://makebread.com.au/fresh-yeast-conversion/