Date: Sat, 5 Nov 1994 07:21:40 -0500 Reply-To: ao852@freenet.buffalo.edu Sender: Foodlore/Recipe Exchange From: Sharon Beck Subject: Yeast conversion Comments: To: eat-l@ipe.cc.vt.edu To: Multiple recipients of list EAT-L Status: RO To Vicki & anyone else curious aboout yeast: The conversion for yeast is: 1 package dry yeast = 1 square (usually foiled) yeast = 1 Tablespoon dry yeast If you are using bulk yeast, it helps to keep it stored in the fridge. If you notice things in your fridge are getting "unusual growths" (like mold) on them, put the yeast in a large, airtight jar. That should help. Also, PROOF your yeast if at all possible. That involves mixing the yeast with some of the warm water from the recipe (110* F optimum) (1/2 cup or so) and some of the sugar (1/8-1/4 cup). Some recipes call for proofing with some of the flour mixed in. If you try that and it doesn't work, try it again without the flour. If your temps are right, but it still won't proof, it's most likely you need better yeast. Don't use it in a recipe. Anyways: to finish proofing: mix the yeast, etc, in a 2 or more cup smallish container. Cover and set aside away from drafts. It sshould start bubbling within 5 minutes. Let it perk away until it is about doubled. Very active yeast will go amazingly quick, so keep an eye on it. If it takes a while, but does bubble up well (say, within a 1/2 hour) use it...it'll be okay. If it's not bubbling....dump it...and start again. Any other yeast questions? Enjoy! Sharon