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.