Is it correct that to convert measurements for fresh yeast to active dry yeast, I multiply the weight of the fresh yeast by 0.4? I found that number on the internet but wanted to check here.
Thank you S. Wirth. I did some additional googling and KAF says multiply weight by 0.4. I think that this site is using instant yeast.
The recipe for crispbread that I'm hoping to bake this evening says 50g yeast, so I know it has to be fresh yeast. The KAF calculation would make it 20g active dry yeast. The calculation on this site would make it about 16.6g.
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