A few more thoughts about fresh vs. dry yeast, flavor, etc.

From the bottom of:

http://www.doughmakers.com/features/...gwithyeast.htm

"Substitution guide: 1 tablespoon active dry = 2 1/2 teaspoons
instant = 3/4 ounce fresh."


Someone posted that they didn't get the flavor with the dry as with
the fresh yeast. Perhaps someone has already suggested this but
just in case not, try decreasing the amount of yeast and allowing
it to ferment overnight with the liquid and part of the flour. In
other words, make a sponge. Then next day proceed with remaining
dry ingredients and process as normal. (Oh--the decrease in amount
of yeast should be significant. The less yeast used initially and
the longer the sponge is allowed to ferment, the more flavor. At
least within reason.)
--
Kind regards,

Charlie "Older than dirt" Sorsby Edgewood, NM "I'm the NRA!"
www.swcp.com/~crs USA Life Member since 1965