In the
pastry station and in professional
bread and pastry formulas when a
recipe calls for yeast, it almost always mean
fresh yeast. For those who plan to use said formulas with
active dry yeast or
instant yeast the following conversion factors may be used.
To convert amount from fresh yeast to:
- Active dry yeast - multiply by .5
- Instant dry yeast - multiply by .35
I have successfully used this conversion when I made baguettes at the hotel I took an internship in, slightly altering the cordon bleu formula for baguettes for our use.