Yeast Conversion Chart and Yeast Information by gnancy

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Yeast Conversion Chart and Yeast Information
Submitted by Gnancy on April 06, 2011 at 6:57 pm

DESCRIPTION
Information from Rose Levy Beranbaum about yeast.

SUMMARY
Yield 0 servings Source Real Baking with Rose Levy Beranbaum File under types of yeast, yeast conversion, yeast storage

INGREDIENTS
Active Dry Yeast OR
Fresh Cake Yeast OR
Instant Yeast, any of these:
• Fleischmann's Bread Machine Yeast OR Rapid Rise
• Red Star's Quickrise
• Red Star's Instant Active Dry
• SAF instant
• SAF Gourmet Perfect Rise

INSTRUCTIONS
Chart shows conversions for types of yeast, according to Rose.

TYPE ------->Instant Yeast......Active Dry Yeast.......Fresh Cake Yeast

...amount----->1 tsp........=.........1 1/4 tsp........=.......1 1/2 packed tsp

...amount----->2 tsp........=.........2 1/2 tsp........=.......1 packed Tbsp

...amount----->2 tsp........=.........2 1/2 tsp........=........0.75 ounce

Instant yeast can be added directly to the flour without proofing.
Instant yeast has more live yeast cells than active dry.

Store unused yeast in an airtight container in the freezer. It stays fresh for as long as 2 years.
(If it's a large quantity, store about 2 T of it separately so that the larger amount doesn't get subjected to oxygen & deteriorate more quickly.)

comments
Submitted by kaf-sub-PEGCLEARY on Mon, 2011-07-04 10:39.
Thanks for the chart. I have been looking for one a long time.
Submitted by Gnancy on Wed, 2011-07-06 04:30.
I haven't tried this but RLB is well-known and I got the information from her. I hope it helps. I had a funny "disaster" when my sister-in-law bought instant yeast me for a recipe that I always used regular yeast for, and it called for 2 or 3 packs, so that's what I used. It was a REALLY active dough! I went ahead and let dough rise before I shaped my cinnamon rolls, and I swear it was rising even as I was trying to shape them. And, it kept rising after I refrigerated them to bake the next morning!

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