Comments on: About the Yeast… http://www.qualifilms.com/blog/cooking/2006/09/about-the-yeast/ Computer Sciences, Cooking, Photography and Filmmaking... Thu, 29 Jul 2010 22:43:11 +0000 http://wordpress.org/?v=2.0.7 by: ChoJin http://www.qualifilms.com/blog/cooking/2006/09/about-the-yeast/#comment-15241 Fri, 28 Nov 2008 01:42:36 +0000 http://www.qualifilms.com/blog/cooking/2006/09/about-the-yeast/#comment-15241 Hello Susan, Cake yeast is what is called here "fresh yeast", hence you should divide by two the weight to have the active dry yeast equivalent. In your case, 1/4 pound of cake yeast should be equal to 1/8 pound of active dry yeast. Hello Susan,

Cake yeast is what is called here “fresh yeast”, hence you should divide by two the weight to have the active dry yeast equivalent.

In your case, 1/4 pound of cake yeast should be equal to 1/8 pound of active dry yeast.

]]> by: susan http://www.qualifilms.com/blog/cooking/2006/09/about-the-yeast/#comment-15240 Fri, 28 Nov 2008 01:13:23 +0000 http://www.qualifilms.com/blog/cooking/2006/09/about-the-yeast/#comment-15240 If my recipe calls for 1/4 pound cake yeast and I want to use dry active yeast instead, how much should i be using If my recipe calls for 1/4 pound cake yeast and I want to use dry active yeast instead, how much should i be using

]]> by: Silvia http://www.qualifilms.com/blog/cooking/2006/09/about-the-yeast/#comment-13556 Wed, 04 Jun 2008 14:36:55 +0000 http://www.qualifilms.com/blog/cooking/2006/09/about-the-yeast/#comment-13556 Thank you very much for this post! I'm reading <em>The Bread Baker's Apprentice</em>, but I live in Germany and I have French yeast and flour... I was a little bit confused about the equivalences... :S Have a nice week! Thank you very much for this post!
I’m reading The Bread Baker’s Apprentice, but I live in Germany and I have French yeast and flour… I was a little bit confused about the equivalences… :S

Have a nice week!

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