When it comes to making bread, the conversation needs to be accurate. And when it comes to biological yeast, then … You can’t make a mistake if we want a big, fluffy dough, right?
If you have doubts about replacing fresh yeast with dry yeast and vice versa, pay attention to the tip to make your Cinnamon Rolls, breads and other successful tastes. Fresh yeast is 3 times weaker than dry yeast, so every time the recipe calls for fresh yeast and you only have the dry one at home, just use 1/3 of the measure of dry biological yeast.
For example: the recipe calls for 15 grams of fresh biological yeast (the one that goes in the fridge), so you will use 5 grams of dry biological yeast (the one that is kept in a can, or packet and looks like bran).
It is also worth remembering that 1 fresh yeast tablet (15 g) equals 1/2 tablespoon (5 g) of dry yeast.
In the photo, the one on the left is fresh and the one on the right is dry.
photo: Massaria Palati
About biological yeasts
Did you know that sugar is the food for yeast? Salt, on the contrary, slows down the fermentation process. Regarding the duration, the dry does not require refrigeration and is valid for approximately 6 months; the fresh one lasts for up to 15 days in the refrigerator.