GarrettB
Assistant Cook
- Joined
- Apr 2, 2006
- Messages
- 35
I've tried a little baking in the past few weeks and am having a hard time getting straight answers from my cookbooks on the subject of yeast. As I understand it there is Active Dry Yeast (ADY), Instant Dry Yeast (IDY) and Cake Yeast. Two questions:
If a recipe calls for one, whats the conversion rate to another. Example: recipe says to use 10g of cake yeast but I only have ADY.
Which kind of yeast is the kind that comes in packets of three? And bottles? The labels just say "Fast, easy, active, instant, super fantastic, utopian, the-yeast-to-end-all-yeasts of super fantasticness" which is really a terrible description. I can't figure what type it is.
If a recipe calls for one, whats the conversion rate to another. Example: recipe says to use 10g of cake yeast but I only have ADY.
Which kind of yeast is the kind that comes in packets of three? And bottles? The labels just say "Fast, easy, active, instant, super fantastic, utopian, the-yeast-to-end-all-yeasts of super fantasticness" which is really a terrible description. I can't figure what type it is.