It's been a while since I hung out in rec.food.baking, but on my current
host all I get in rec.food.baking is spam.

Is there anyone here, other than spammers?

Mike

In article > ,
says...
> It's been a while since I hung out in rec.food.baking, but on my current
> host all I get in rec.food.baking is spam.
>
> Is there anyone here, other than spammers?
>
> Mike
>

Yes I'm here. I've been customizing my rules set to exclude the crap.

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?

Thanks and happy hunting for pertinent posts.

val189 wrote:

> 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?

As I recall, the standard unit of compressed wet yeast was about 1/2
inch cube, maybe a slight bit bigger. That was replaced by the 14 g, 2.5
tsp of active dry yeast.

Dave

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

Mike Avery wrote:

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

Great - now you've gone and done it!
The f'ing spammers will be there in no time...