Baking - yeast question - HELP!!

Log in / Sign Up

List of Forums + New Post Recipe Box Usergroups Following My Posts Bookmarks

Private Messages Advanced Search Rules New User Guide FAQ Advertise Contact Us

Forum -> Recipe Collection -> Challah and Breads

View latest: 24h 48h 72h

MiracleMama

Fri, Aug 06 2010, 1:44 pm

I have a recipe that calls for 2 oz fresh or dried yeast. Does that mean I need EIGHT of those little packets? That seems pretty excessive. (The recipe uses 8-9 cups flour, if that matters). Somebody please advise fast! Thanks.

Just wanted to add to be clear I am talking about challah recipe.

louche

Fri, Aug 06 2010, 1:53 pm

A scant tablespoon of active dry yeast is the equivalent of 1 oz. fresh. You need TWO packets, U.S.
They should have said two ounces fresh or equivalent active dry, not two ounces fresh or dry. OMG, 8 packets would generate enough CO2 to extinguish the Great Chicago Fire!

Yep, 2 tablespoons for 8-10 cups flour is what I use.

MiracleMama

Fri, Aug 06 2010, 1:54 pm

LOL! Thanks so much and have a great Shabbos!

louche

Fri, Aug 06 2010, 2:01 pm

You, too!

PinkFridge

Fri, Aug 06 2010, 2:13 pm

MiracleMama wrote:

If you're a serious baker, you can get 1 or 2 lb. packages of dried yeast that stay wonderfully in the freezer for a fraction of the cost, from warehouse or food service stores (we have one chain here that's open to the public for free).

louche

Fri, Aug 06 2010, 2:19 pm

Right-o. Red Star Yeast at Costco. About $3-4 for 2 lbs. as opposed to about $2.19 for three measly envelopes. A bag lasts me literally for years in the freezer, stays active to the last grain, even years past its"use by" date. I always proof first, anyway.

GetReal

Fri, Aug 06 2010, 2:26 pm

I meant to ask someone - should I be keeping my dry yeast in the fridge or the freezer? And if it will last longer in the freezer, do I need to let it defrost before using or just throw it in?

MiracleMama

Fri, Aug 06 2010, 2:42 pm

Well I'm not much of a baker at all, but I have taken on baking challah every week again (this is week 2) so I think I will definitely be running to Costco for a big package of yeast. Thanks for the money-saving tip!

Mommy3.5

Fri, Aug 06 2010, 5:03 pm

GetReal wrote:

I meant to ask someone - should I be keeping my dry yeast in the fridge or the freezer? And if it will last longer in the freezer, do I need to let it defrost before using or just throw it in?

I keep my dry yeast in the freezer, it does not freeze, it remains in granules and you can just throw it in as needed. I find it lasts longer when its kept dry and cold.

louche

Fri, Aug 06 2010, 5:21 pm

GetReal wrote:

I meant to ask someone - should I be keeping my dry yeast in the fridge or the freezer? And if it will last longer in the freezer, do I need to let it defrost before using or just throw it in?

For the long term, freeze. You need not bring to room temp before using, seeing as you're proofing in warm water anyhow.

GetReal

Sun, Aug 15 2010, 6:09 pm

I forgot all about the question I asked here, and then today I baked challah and opened a new package of yeast - the big ones. That brought it to mind, so I came to check Smile

Thanks all!

Page 1 of 1