Dry and fresh yeast. In this article I will explain the difference between fresh brewer's yeast and dry brewer's yeast, how to use it for leavening and the relative doses to replace one or the other in recipes.
Thefresh brewer's yeastis what you buy in blocks, here are cubes that can be found in the refrigerated counter in any supermarket. Thedry brewer's yeastor simplydry yeast, we find it in granules and can be purchased both in jars and in sachets. On this page we will talk aboutdoses, conversions and differences.
Fresh brewer's yeast
At the supermarket we find it in 25 gram blocks. It should be stored in the refrigerator and has a short-term expiration date.
At one time, thebrewer's yeast, was obtained with the waste from beer production. Today i yeasts -which are microorganisms- come on purposecultivatedwith processes ofcell germination in the laboratory. If marketed in blocks we speak offresh brewer's yeastas these microorganisms retain a certain basic activity.
In this case, the product undergoes a further transformation: dehydration. Thedry yeastis none other thanbrewer's yeastdehydrated and reduced to granules. Due to the lack of water, the volume of dry brewer's yeast is less and, for the same amount used, it will return a greater leavening.
It is clear, therefore, that thedoseswhich express the amount of yeast to use are different and if we wantreplace fresh brewer's yeastwith deldry yeast, we should make changes in the dosages.
How to replace fresh yeast with dry yeast
Thereconversionof thedosesbetweendry brewer's yeastisfresh brewer's yeastthey are very simple.
A 25-gram stick of fresh brewer's yeast corresponds to a sachet ofdry yeast, in powder or granules, from 7 - 8 grams.
The dose ratio is therefore about 3: 1.
If you want to replace fresh yeast with dry yeast, you only need one third (by weight) of that prescribed by the recipe that refers to fresh yeast.
The conversions respect a general line, but you must not be too rigid, in practice it is enough to decrease the amount of dry yeast compared to the fresh one prescribed in the recipe…. So you don't risk getting too sour dough?This actually depends a lot on the rising times and only partially on the amount of yeast used. Does it seem strange to you? To make sure, just do a test: if you use even a little brewer's yeast (whether fresh or dry) but increase the leavening times a lot, the mash to be baked will become slightly acidic.
In general, if you want to convert the doses of fresh brewer's yeast into dry brewer's yeast, you will need to do:
grams of fresh yeast provided by your recipe divided by 3.29 (relative conversion factor). The result obtained corresponds to doses of dry yeast for use in replacement for fresh brewer's yeast.
On the contrary, if you want to convert the amount by weight of dry yeast to be replaced with the classic fresh brewer's yeast, you must perform the reverse operation, that is, a multiplication:
grams of dry yeast required by your recipe multiplied by 3.29. The result obtained corresponds todoses of fresh brewer's yeastfor use inreplacement for dry yeast.
Dry yeast, how to use it
Dry yeast in granules can be used like fresh brewer's yeast. In practice, you will have to dissolve it in water before use and then use the liquid obtained to mix the flour.
Rising times are 70 - 90 minutes for fresh brewer's yeast and 40 - 60 minutes for dry brewer's yeast, also called instant yeast. Times are also indicative because a lot also depends on the temperature and the expected result from the recipe.
It is important to monitor theleavening and interrupt it when the dough has reached the desired volume ... therefore, in the case of bread, pizzas or other leavened baked goods, when the dough has tripled or at least doubled the volume according to your needs or the prescription of the recipe.
Dry yeast, where to buy it
While fresh brewer's yeast is easy to find, granulated dry yeast isn't as popular. You will certainly find it in the best-stocked supermarkets and hypermarkets, but if you have difficulty there is always online shopping.
On Amazon, for example, a pack of 500 grams can be bought at a price of 10.94 euros, with free shipping. For all information on theinstant dry yeastjust mentioned, I refer you tothis Amazon page.
Brewer's yeast for desserts
Generally, for desserts, the use of dry yeast or specific yeast for desserts is recommended. To induce the leavening of sweets, large pastry shops use a particular substance which, although called "ammonia", has nothing to do with the harmful ammonia that is used for household cleaning. For all the info: ammonia for sweets.