FoodBanter.com - View Single Post - Is anyone - other than spammers

Mike Avery

In article <96de5e72-368c-4184-a0ce-
>,
says...
> On Feb 26, 9:38 am, Mike Avery > wrote:
>
> >
> > Is there anyone here, other than spammers?
>
> Yeah - ME. I came here for help with yeast and there were the
> ubiquitous nike posts. Fie! How many other groups are going to die
> because of 99.997% spam? (rhet)
>
> Oh well, I have a huge 2 lb. cake of fresh yeast a friend mailed me -
> thinking he was helping me be frugal. Got it from a bakery.
> How do I substitute it for the usual active dry yeast to make bread
> in my ABM? Most of my recipes call for 2 and a half teaspoons of the
> active dry yeast. Equal amounts? Ratio?

Dave Bell gave you a reply about equivalences. However, there are two
more things about fresh yeast that are worth mentioning...

Fresh yeast doesn't freeze well.

Fresh yeast has a short life expectancy in the fridge, so be prepared to
pitch it in short order.

I get pounds of instant yeast, which does keep well, from Sam's Club.

Finally, the signal to noise ratio seems better in alt.bread.recipes and
rec.food.sourdough

I'm outa here....
Mike