|I use a lot of instant yeast!|
Hier geht’s zur deutschen Version dieses Posts
Fresh yeast, the default yeast for German bakers, is not an ingredient easily found in US stores. Fortunately I always preferred dried yeast – for its convenience and greater reliability – even when I was still living in Germany.
American recipes usually call for dry yeast, and people even have two kinds to choose from: instant yeast and active dry yeast (German stores only offer instant yeast: “Trockenhefe”.)
Fresh yeast always has to be mixed into a pre-dough, together with flour, water and sugar, and needs to ferment for about 20 minutes, before it can be added to the dough.
In principle it doesn’t matter too much what kind of yeast you use, as long as you follow the instructions on the package. But people usually develop a preference for one or the other.
Some bakers – more prevalent in Germany – consider fresh yeast the holy grail, and look down their noses at everything else.
|Active dry yeast – the usual supermarket 3-pack|
Fresh yeast, yeast cake Würfel Hefe, frische Hefe
Yeast Equivalent Formula
100% fresh yeast = 50% active dry yeast = 33% instant yeast (for lean bread doughs)
= 40% instant yeast (for rich doughs)
For example, if a recipe calls for 42 g fresh yeast (frische Hefe), you can use 21 g active dry yeast or 14 g instant yeast (Trockenhefe.)
You can use your calculator – or this neat online yeast conversion tool by Breaducation.
Yeast Type Weight Volume Amount of Flour
1 yeast cake (Würfel Hefe) 42 g – 17.6 oz/500 g
1 sachet instant yeast (Trockenhefe) 0.25 oz/7 g* 2 1/4 tsp 17.6 oz/500 g
2 tsp 1 lb/454 g
1 sachet active dry yeast 0.25 oz/7 g 2 1/4 tsp. 1 tsp per cup
(* Some German supermarkets also offer 11 g instant yeast sachets.)
NOTE: In my experience you often don’t have to use that much yeast, you might be perfectly fine with less – especially if you don’t deal with a rich dough with eggs, milk, butter and sugar.
|Not easy to find – fresh yeast|