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05-02-2008, 10:09 PM
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#1 | |
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Sous Chef
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Yeast equivalency question
  Help !!!! I have a old formula for Pizza dough that calls for 1# of cake yeast.. My question how much dry instant yeast== 1#cake yeastI have been volunteered to make Pizza for 60 seniors for thier evening meal I have the correct amounts of flour and etc. Just do not know how much yeast to use
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Cook with passion or don't cook at all |
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05-02-2008, 11:58 PM
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#2 | |
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Certified Master Chef
Site Moderator
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A 1-Tablespoon (0.6 oz) cake of yeast = 2-teaspoons (US) instant yeast or 2-1/2 teaspoons (US) active dry yeast. (ref: Baking911 info on yeast and Red Star yeast website). That is enough yeast to leaven up to 4-lbs of flour for bread.
Now, if you mean 1-lb when you say 1# - that would be enough to leaven a LOT of flour (16/0.6=26.6) - about 100-lbs of flour! That would be 1 Cup + 5.2 teaspoons (US) instant yeast or 1-1/3 Cups + 2-1/2 teaspoons (US).
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"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain Last edited by Michael in FtW; 05-03-2008 at 12:28 AM. |
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05-03-2008, 05:56 AM
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#3 | |
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Assistant Cook
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Dave, Just in case you're interested, Hy-Vee sells cake yeast from their bakery counter in pound blocks.
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05-03-2008, 11:44 AM
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#4 | |
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Sous Chef
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Thank you Potato repairman
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Cook with passion or don't cook at all |
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