Can you replace fresh yeast with dried yeast (and vice versa)?

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As excited as we can get from a baking recipe, we can get discouraged when a specific ingredient turns out to be untraceable. This happens to us more often these days with fresh yeast, which is often surprisingly difficult to find. Our pantry is overflowing with dried yeast. The logical question that follows is: can you simply replace one with the other?

Fresh and dried yeast: the difference

Fresh yeast are those rectangular cubes that you sometimes find in the fresh department of larger or Turkish supermarkets. The texture is soft and moist and fresh yeast is favored by professional bakers. A packet of fresh yeast can be stored in the refrigerator for about 14 days.

Dried yeast is the same ingredient but dried and in powder form. The bags that you buy are often conveniently weighed per 7 grams. This is not a coincidence: in regular recipes, 7 is usually the required number of grams for 500 grams of flour. Another added benefit is that dry yeast can stay in your pantry forever.

1/3: the magic ratio

All well and good, but are fresh and dry yeast actually interchangeable? In short: yes. The two types of yeast both have the same effect and in fact it is mainly a matter of what you prefer to work with. The only thing to keep in mind is that you need different amounts of fresh and dried yeast.

Does your recipe call for fresh yeast and don’t have it? Divide the number of grams required by three and use this number of grams of dried yeast – and vice versa of course. You therefore need relatively less from dried yeast than from fresh yeast.

In short: save yourself a lot of stress and make sure you have a stock of dry yeast at home as standard. If only to make these divine traditional Danish cinnamon rolls .

Source: Culy by
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