Cookbook

FYI: Yeast Equivalents

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Yeast Equivalents:

Posted By: barnacle bill Date: Friday, 21 April 2000, at 12:55 p.m.

Forget about "bread machine" yeast the "bread" goes from your bank account to theirs.

Active dry yeast (ADY) 1 1/2 tsp equals 1 tsp Fast Rise (FR)

A typical 1 pound loaf of bread requires 1 1/2 tsp ADY or 1 tsp FR (this is for about a 2 c flour rec.)

A typical 1 1/2 pound loaf requires 2 tsp ADY or 1 1/2 tsp FR (about 3 c flour rec.)

Active dry yeast needs to be proofed for about 15 minutes before adding other ingredients

Fast rise doesn't require proofing

The yeast you got at SAMS is probably RED STAR, an excellent product to use with light fine milled flours (like the 25 pound bags of Bakers & Chefs available at Sams Club

SAF is also available in some locals and it is also a superior product

Fermipan/Bakipan great yeast too

Fleishmann's is the greatest to use with complex flours (whole wheat, rye, multigrains)

You could make a sour dough starter and grow your own.....

The Queen of Bread Machine cookbooks, Lora Brody, uses Red Star to test all her recipes included in her books. If you want to read a primer on such you could do worse than to peruse her several titles. Go to your local Barnes & Noble or Books A Million, buy a cup of joe and sit and research till your hearts content.

When you use heavier whole grain flours you can add a pinch more yeast.

1 scant Tbsp for one packet.

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