I received an email from a friend in India about how to substitute
fresh yeast for instant rise yeast. She has several bread recipes
that call for 1/8 teaspoon, 1.25 teaspoons, and 2 teaspoons of
instant rise yeast. What I found on the Internet was that one would
need 2.5 times as much fresh or cake yeast as instant rise yeast. (I
assume that if a teaspoon of instant rise yeast is five grams, she
would need 12.5 grams of fresh yeast.
Is all this correct?
I assume that it is necessary to proof the fresh yeast?
Thanks for the help.
Stephen Blumm
Valley Forge, Pennsylvania