Those who use fresh yeast in baking; I have a question..

[lucysmam]

I usually just chuck in a sachet of dried yeast if I'm making pizza dough/cinnamon knots or whatever else I may be making.

I've got fresh yeast this time & not sure what sort of quantity I should be using. Should it be about the same weight as one of the sachets (so somewhere around 7g)? Or just 'a bit' or ...?

I've never used fresh yeast so a bit unsure

I cut off about a tablespoon’s worth and put it in a jug with the sugar and warm liquid from the recipe then add as I would the other wet ingredients once it’s frothing thoroughly. Worked fine in my bread maker.

Where do you get fresh yeast from?

If a recipe said about a packet of yeast I usually use, about 17 or 18g of fresh you have to dissolve it in a lukewarm (about body temperature) liquid first to ensure it gets evenly distributed through the flour.

I use 14-15g when I would have used 7g of dried. I add it to the wet ingredients then continue as normal. It’s fine in the bread machine.

Supermarket bakeries will give you some if you ask

@Potatobug I get mine from a local bakery which sells it £1 for 250g - some of which I froze and use when I want it. I think Tesco Bakery nay also sell/give it away if you ask.

I use this converter to work it out www.traditionaloven.com/conversions_of_measures/yeast_converter.html , the right one to pick for standard dried yeast is instant yeast.

If you have spare you can freeze it as small cubes and it normally survives (just check it's still active before making up a loaf as occasionally it doesn't.)

Ah brill, thank you all very much!

@Potatobug my dad picked it up with his shop & dropped it round for me. I think most of the big ones will give you some or sell it cheaply if you ask, from what I've seen on here :)

I could never get my hands on fresh yeast before, thank you! I’ll try my local bakery.