Hi There,
First off, I'm sorry for asking this question here, I'm sure it's noob 101 but i honestly couldn't find the answer in the novice stickies...
If a recipe calls for fresh bakers yeast, like Birdwatchers recipe, do i adjust for dried yeast?
Could the answer be added to the novice section as well?
Many thanks
Nick
Dried Yeast Vs Fresh Yeast
Moderator: Site Moderator
-
deathruddles
- Novice
- Posts: 5
- Joined: Wed Jul 27, 2016 2:01 pm
Re: Dried Yeast Vs Fresh Yeast
Think i answered my own question...
Found this in a few places on the net, this one was aimed at baking, but i assume it to be the same...
Any thoughts?
Fresh Yeast 3g
Dry Yeast 1.5g
Quick Yeast 1g
Found this in a few places on the net, this one was aimed at baking, but i assume it to be the same...
Any thoughts?
Fresh Yeast 3g
Dry Yeast 1.5g
Quick Yeast 1g
-
der wo
- Master of Distillation
- Posts: 3817
- Joined: Mon Apr 13, 2015 2:40 am
- Location: Rote Flora, Hamburg
Re: Dried Yeast Vs Fresh Yeast
It's ok.
But it's not 100% the same, because speaking about fermenting, yeast also acts as nutrients. This is a little plus for fresh yeast, which has more dead yeast (=nutrients), which is useless for baking. But as I told you in your welcome post, the exact amount of yeast is not crucial.
I currently use more yeast than at the beginning of my homedistilling career.
But it's not 100% the same, because speaking about fermenting, yeast also acts as nutrients. This is a little plus for fresh yeast, which has more dead yeast (=nutrients), which is useless for baking. But as I told you in your welcome post, the exact amount of yeast is not crucial.
I currently use more yeast than at the beginning of my homedistilling career.
In this way, imperialism brings catastrophe as a mode of existence back from the periphery of capitalist development to its point of departure. - Rosa Luxemburg