When we prepare to bake bread, pastries and other sourdoughs, it usually happens that when reading the recipe we want to follow, many times we do not have the type of yeast at home that they ask us.
As we have already spoken to you on other occasions, there are two main types of baker’s yeasts, the fresh or pressed and the dry or granulated, both fulfill the same function although they are worked with differently. Today we are going to know their equivalences so that they ask us for the variety that they ask us in the formula of our recipe, we always know what the relationship is between one or the other.
Dry baker’s yeast usually comes in the form of granules in envelope and its shelf life is very long, not requiring special storage conditions or low temperatures. Instead, fresh baker’s yeast usually comes packed in small portions or in bulk for sale in bakeries, it has a short shelf life of approximately two weeks and should always be stored at refrigeration temperatures.
The relationship between them is simple, we would have to use dry yeast about a third of the amount of fresh yeastThat is, and for example, 5 grams of dry baker’s yeast is equivalent to 15 grams of fresh pressed yeast.
In general, and except for high-fat or very sweet breads or pastries, the ideal proportion of fresh baker’s yeast to use in our dough is about 2%, which would correspond to half a kilo of flour between 3.3 grams of dry yeast or 10 grams of fresh. In the other cases mentioned above, up to 4% or even more could be used.
Taking into account these data and with a simple rule of threeWe can always modify the type of yeast according to our needs, and even the different brands that we have, the amounts to be used of one or the other.
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