Admin
Conversion of dry yeast into wet, pressed (and vice versa)

REMEMBERING THE FORMULA wet (pressed) yeast:

- 2 grams of fresh yeast is taken for 100 grams of wheat flour!
- for a mixture of wheat and rye flour, we take 2.2-2.5 grams of fresh yeast per 100 grams of the mixture (depending on the amount of rye flour in the dough, if not enough, you can leave 2 grams per 100 grams of the flour mixture)

If dry active yeast, then the calculation will be like this:
- we read the instructions on the package, the manufacturer can indicate his proportions of yeast to flour
- we use the scheme The amount of flour and other ingredients for making bread of various sizes

This is the most correct and accurate translation method yeast consumption from dry to wet, pressed
Help section CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"
elena2305
and in terms of volume? for example, the recipe says 1.5 tsp. dry yeast. How to translate into wet?
Admin
So:

REMEMBERING THE FORMULA for the consumption of wet (pressed) yeast:

- 2 grams of fresh yeast is taken for 100 grams of wheat flour!
- for a mixture of wheat and rye flour, we take 2.2-2.5 grams of fresh yeast per 100 grams of the mixture (depending on the amount of rye flour in the dough, if not enough, you can leave 2 grams per 100 grams of the flour mixture)


No back counting! You need to know the amount of flour for the dough - that's all
elena2305
thanks for the answer! but still: if there is no laboratory scale at home with which you can weigh 2.5 grams of yeast, but there is only a standard tablespoon / teaspoon that is attached to the HP, and a kitchen scale with a step of 20 grams, then what about?
Admin

You bought a pack of yeast - what is the weight on it?
And now we outline with a knife, divide a piece of yeast into the required amount, for example, based on the rate of yeast in our bread - for example, 10 grams, then such a piece can be easily divided into several more parts 2-3-4-5, if you need a small slice of yeast by weight.

For example, the weight of the purchased package is 50 grams, which means it is convenient to divide-cut the pack into 5 parts, 10 grams each.
And if you need an appendage, then we can easily cut a part of 10 grams into several more parts.

Thus, you can immediately cut the workpieces and pack them in foil and freeze them. Then you do not have to defrost the entire 50 gram pack to cut off a piece, but get one piece.
You should not defrost and freeze yeast, they lose their properties.
Waist
Compressed yeast is easier to cut with thread than with a knife
Admin

You can also thread
ledi
Thanks for the Temko. I learned to count. Please tell me how much in 1 tsp of dry yeast in grams. I want to bake bread, I liked the recipe, but I don’t know how to count
starling
And I have such a story with fresh yeast.
I always buy a pack of 1 kg, well, there are a lot of us and all baking lovers ... And as an exemplary hostess she cut 10, 20, etc. grams into plates, weighed and signed everything, it turned out, as a rule, not 10, 20, but 12-23 etc..
Then, at the time of baking, she took out and picked up the desired weight.
For a long time, it was a mess and at the end of the pack it was hopeless ... because the weights remained uncomfortable.
Until one day, on the way home, I mistakenly gave a bag of yeast to my older 8-year-old son at that time. He brought it home and stuffed it into the refrigerator.
We drove from the market, with a bunch of bags and babies, and of course I didn't remember about yeast right away. Or rather, when they jumped out of the refrigerator at me in the form of a pack smashed to smithereens into a heap of small fragments. My grief knew no bounds.There was nothing to do and the pack smoothly moved to storage in the freezer, just like it was in the bag.
The very next day I needed yeast and what was my amazement when it turned out that it was much easier to pick the right weight out of broken small pieces.
Since then, another shattered pack of yeast has been living in my freezer in a bag.
Maybe someone will find this method invented by accident by my first child useful.
Admin
Quote: ledi

Thanks for the Temko. I learned to count. Please tell me how much in 1 tsp of dry yeast in grams. I want to bake bread, I liked the recipe, but I don’t know how to count it

Vera, we have such a topic Quantity of main ingredients in one measuring cup and measuring spoons

One teaspoon measuring "under the knife" contains about 4 grams of dry yeast

Nastasya78
Wow, how much useful information!




Even now it seems to me that I did not know much in this life before this time :-)))))




And another question. For example, I picked up a recipe for a good roll for baking, but it is without additives.
If I add raisins, poppy seeds, candied fruits, etc., do I need to change the amount of liquid and, most importantly, how? After all, these are dry ingredients ...
Admin
Quote: Nastasya78
If I add raisins, poppy seeds, candied fruits, etc., do I need to change the amount of liquid and, most importantly, how? After all, these are dry ingredients ...

Read Preparation of seeds, grains, fruits, berries for laying in bread dough

And see recipes for bread loaves on the forum - you will also get a lot of answers to your questions, and the proportions of ingredients
mir
How to understand "one teaspoon of dry yeast" - is it with the top or exactly at the edges?
j @ ne
Quote: mir
"one teaspoon of dry yeast"
This is a measuring teaspoon "under the knife", no "top".
mir
Quote: j @ ne

This is a measuring teaspoon "under the knife", no "top".
thanks, and all other ingredients are also indicated? I mean sugar, salt, etc.?
mir
Dear moderator. I asked not about the amount and weight in a spoon, but how to pour - with a slide or without a slide, and you give me links on weights and master classes, which I already read from time to time.
Waist
Quote: mir
are all other ingredients also listed? I mean sugar, salt, etc.?
Yes, pour flush with the edges - "under the knife"... Spoons do not mean simple, but dimensionalwhich corresponds to:
1 tsp = 5 ml;
1 tbsp = 15 ml.

Nowadays, more and more often in recipes we mean measuring with measuring spoons and the amount "under the knife" - by default. If you need a slide, then they write it - with a slide
mir
Waist, Thank you so much!
Admin
Quote: mir

Dear moderator. I asked not about the quantity and weight in the spoon, but how to pour it - with or without a slide, and you give me links on weights and master classes, which I already read from time to time.

I don't need to reprimand.
Pay attention to how you ask your questions one by one, and there are as many as three posts written, which follow from one another.

To answer all the questions at once, I gave links, where there is all the info that Talia wrote to you.
It is not known what question from you will be next, in the development of the topic.
alexvax777
Thanks for the helpful information.
Tashenka
And in pursuit of the question Bokayokahow to convert 100% starter culture to 50%? But not the entire volume of the starter culture, but, for example, I have a 100% starter culture, but I need 110 g of a 50% starter culture. I understand that you can find everything on the net, but my rhythm of life does not allow me to sit at the laptop for a long time. Tanya (Admin) will understand me. Thank you.
Admin

We have a separate section for leavens Starter cultures

Including Starter cultures - in questions and answers

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