Yeast or Drożdże

Active dry yeast needs to be rehydrated before it can be used. The yeast is dissolved in warm water (around 100F), sometimes with a little sugar added to stimulate activation.

It is available in strips of three 1/4 -ounce (7g) packets and also in 4-ounce (113.4g) jars. Three 1/4 -ounce (7g) packets are equal in activity to one 2-ounce cake of fresh yeast. One 1/4 -ounce (7g) packet of active dry yeast contains approximately 2-1/4 teaspoons; the measurement will not be exact as yeast is packaged according to weight rather than volume. One 1/4-ounce (7g) packet of yeast is sufficient to raise 4 cups, approximately 1-pound, of flour.

Instant yeast can be added directly to the dough.  Instant yeast is more concentrated than both active dry and fresh yeast. This means that less yeast is required if the recipe calls for different types of yeast.  It’s not recommended for dough that will be refrigerated or frozen.It is available in strips of three 1/4 -ounce (7g) packets. Three 1/4 -ounce (7g) packets are equal in activity to one 2-ounce cake of fresh yeast. One 1/4 -ounce (7g) packet contains approximately 2-1/4 teaspoons; the measurement will not be exact as yeast is packaged according to weight rather than volume. One 1/4-ounce (7g) packet is sufficient to raise 4 cups, approximately 1pound, of flour.

Fresh yeast comes in small cubes, which are made of around 70% water. It is tan in color, and crumbles when touched. Fresh yeast is hard to insure its freshness when bought in a grocery store.  It is available in 2-ounce foil-wrapped cakes. For traditional baking, dissolve cake yeast in warm (90°-95°F) liquids.

Use 1/3 of a 2 oz. cake to rise up to 4 cups, approximately 1-pound, of flour. One 2-ounce cake is adequate for 12 cups of flour.

 

 

 

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