I have a recipe that calls for 2 oz fresh yeast. I can't find fresh yeast. Is it okay to substitute dry yeast for fresh? If it's okay, how much would I use?
Yes, Mary, you can. For each "cake" of fresh yeast, use 2 1/4 teaspoons of the dry yeast, which is what's in a package of dry yeast. I gave you the measurement because I buy dry yeast by the pound and always measure it out.
7.5 Tsp of dry yeast should do. Since yeast multiplies like bunnies a little less or a little more will not make much difference except for fermentation time.
Yes, Mary, you can. For each "cake" of fresh yeast, use 2 1/4 teaspoons of the dry yeast, which is what's in a package of dry yeast. I gave you the measurement because I buy dry yeast by the pound and always measure it out.
I don't really know, Mary. It's been so many years since I bought/used cake yeast that I don't remember. However, I'm certain a cake of yeast weighs far less than an ounce. I went to the Fleischman's yeast site and they listed the weight of everything...except the cake yeast.
In my recipes that call for a cake of compressed yeast, I have always used either one package of dry or 2 1/4 teaspoons bulk. Never had any difficulty with the end product.
Just so you know where I'm coming from, I bake ALL the bread products we eat in our house and have been doing it for many, many years.