Active Dry and Compressed Yeast both have many characteristics to try out in your home bakery.[/caption]
Every now and then, the home baker will run into a recipe that requires compressed or cake yeast. Most of us are used to using what is known as active dry yeast, which usually comes in packets or jars in an almost granular-looking form. But compressed yeast, which most often comes in two ounce to one pound cakes, finds its way into lots of home applications too. It’s helpful to know how to use both, as well as how to substitute one for the other. Here’s a little information on each to help you get started.
Active Dry Yeast is one of the most common forms of yeast in home baking and in some countries (including the US) it’s far easier to find in stores than any other form. Part of its preference in the home bakery comes from its shelf life. Unlike compressed yeast, which must be used within a couple of weeks at most, active dry can keep for a very long time. While it keeps best under refrigeration, you can actually store dry active yeast at room temperature for several months before it loses potency. It usually comes in ¼ ounce packets or jars of varying amounts. As far as taste goes, it imparts a bit of a sharper and more fermented flavor to your baked products than does compressed yeast. It does require a bit of preparation to activate properly. The best method for this is to sprinkle it on top of water heated to 105-115 degrees. Once the water shows some foam forming (usually about 5-10 minutes), the yeast is active for use.
Compressed yeast, despite the downfall of its faster perishing time, is far superior to dry active yeast in the speed at which it becomes active and the length of time it stays active. It won’t keep nearly as long as dry active yeast in storage, but can be frozen for several months (it’s best to give it a full 24 hours of defrosting before use). While it does not need the same activation technique as the dry active does, some prefer to soften it in lukewarm water (70-80 degrees) before use. Its flavor tends to be a little milder than dry active yeast and tends to impart sweeter tastes (ideal for softer breads such as an Italian or French bread).
You can play around with using each kind as a substitute for the other when you want to try different characteristics of flavor and activity. The conversion rate for doing so is as follows:
1/4 oz, or 2 1/4 tsp, or 7 grams of Dry Active Yeast is equal to 2/3 oz, or 19 grams of Fresh Compressed Yeast.
Now that I don't have access to buying a 20+ lb case of yeast from a bakery supplier, is there anyone who sells it over the internet??
I've tried all local health food stores, etc and can't find it anywhere!
As I mentioned above, compressed yeast is more easily found in overseas markets as we have many laws about the sale of food items that spoil quickly here in the states. I've heard many people mention that a good source is a local bakery or pizza shop that orders it in bulk. They will often sell small amounts to local patrons for minimal cost even though it might not be a retail item in their shop. In ethnic or international food markets (somtimes in regular supermarkets but this is rare) you can also find it in cube form or what looks like a small milk carton in the dairy section. As far as an online source, Red Star and Fleischmann's sometimes have availability in smaller amounts. Here's a link to the Red Star site to let you know what you're looking for in the store: http://redstaryeast.com/products/product.php?cid=1&pid=9 Thanks for the inquiry!
Watching yeast bubble in a bowl of warm water is a waste of time. Active dry and especially "instant" and "rapid-rise" do not need to be put in water to get started. Just mix your flour and other dry ingredients with the yeast, then mix with your wet ingredients, knead and let rise.
We don't sell compressed yeast at our Whole Grain Store, but we hope you'll come by for a visit anyway!
Thanks,
Amanda C.
Which Winco have you found yeast cakes at? The one in McMinnville has never carried it...according to the bakery manager.
Thanks,
Jay
If your recipe calls for 28 oz it would be 28 small blocks 1 oz or 14 ...2 oz blocks. This is a lot of brioche
We can't really answer that question because we don't sell cake yeast and are not familiar with the conversions. Please check out this article from Red Star Yeast about using cake yeast and dry yeast: http://redstaryeast.com/yeast-baking-lessons/yeast-types-usage/cake-fresh-yeast/
PS Were is So. California
I'm so sorry. We do not sell compressed yeast and I'm not sure where to find it in So Cal. It looks like you can get it on Amazon, though.
So, when I do find it, I buy a full sleeve of cakes and freeze it. That way I know I'll have some left over. Then I start looking early the next year to find it.
2) I have a Challah ( bread) recipe that I've been using for yrs. that called/ calls for 4 Pks. Dry yeast. someone told me years ago that if I want to use FRESH YEAST that I should use 3 1/2 oz. (fresh) but now after reading different measurements... I'm confused. ( Is it really 3 1/2 oz. that I should Be using?
Thank You for taking you're time to read this. And looking fwd.. to you're QUICK reply!
Mrs. B. Taub
Red Star Yeast sells Fresh Cake Yeast in 2 oz cakes. If that's the measurement you're using, then your (converted) recipe would call for 1/2 oz fresh cake yeast. You can substitute 1/2 oz of fresh cake yeast with 1/4 oz (2 1/4 tsp) of Dry Active Yeast.
We *only* use fresh, organic, compressed yeast cakes here in Denmark. One cake is 50 grams. NOW!!! How many *grams* of compressed yeast is equivalent to 1 oz. of dry yeast? And, for that matter, how many milliliters are in a teaspoon? ...5ml? or, is there some other weird conversion I don't know about?
1/4 oz, or 2 1/4 tsp, or 7 grams of Dry Active Yeast is equal to 2/3 oz, or 19 grams of Fresh Compressed Yeast.
1 oz of Dry Active Yeast would be equivalent to 76 grams of fresh compressed yeast.
2-1/4 Active Dry Yeast = 4-1/2 teaspoons of Fresh Yeast.