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Adding milk to bread
If I add fresh yeast with milk instead of dry yeast, how will it affect my bread? And how much of this mixture of fresh yeast should I add into the milk?
1 Answer
Hi, Payel
I'm not a baker, so definitely don't quote me on this, but - from what I've read - the rule of thumb is to either divide or multiply by three (depending on which way you're converting).
From fresh yeast to dry – divide amount by 3. For example, instead of 30 grams of fresh yeast use 10 grams of dry.
From dry yeast to fresh – multiply by 3. For example, 10 grams or dry yeast becomes 30 grams of fresh.
I've also read that another yeast conversion is 10g of fresh yeast = 1 teaspoon of dry yeast.
As far as how it affects the flavour, I've read that fresh yeast is better for both flavour and action - the glutens work faster. Again, I'm no baker myself. I'll pass your query onto our team and see what they come back with.
There's another great question about yeast on the Forum here - http://www.yuppiechef.com/forum.htm?action=ViewQuestion&id=141&title=yeast-dough
Take care,
Jon