What Does A Large Cake Of Yeast Equal
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Q: how many gms (or oz.) in a cake of yeast?
Q: how many gms (or oz.) in a cake of yeast?
I am contemplating making a sweet bun recipe that was taken from the Culinary Arts Institute Encyclopedic Cookbook 1970 edition (I believe it was published in the USA?). Information technology calls for "a cake of yeast".
I've searched around the net trying to discover out just how much a "cake of yeast" weighs. Well-nigh sites I've found concord and say that a cake of yeast weighs .6 oz; one says it weighs .06 oz (!) and another says it weighs 1 oz.
This would mean an equivalent of either 3tsp, i/3tsp, or 3.4 tsp active dry yeast. Rather a large difference, I'd sya...
I'm guessing that .06oz .6oz is the right one but which is it, please?
-Elizabeth, in Toronto Canada where compressed yeast is not the easiest matter to detect; 1 local deli sells cakes of yeast in 50 and 100gm pieces.
P.S. DON'T get me started on the utilise of loose measurement terms "packets", "packages", "cakes", "some", "dollop" ...
(edited to fix typo)
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Source: https://www.thefreshloaf.com/node/7265/q-how-many-gms-or-oz-cake-yeast
Posted by: hayssest1938.blogspot.com
ejm
true plenty but still curious
As you pointed out, Henry, I could calculate how much yeast to employ based on flour weight etc. What you posted is useful information.
Only in respond to the question
I do. This is why I asked.
Even though I could calculate how much yeast I might use in the sweet buns, judging by other sugariness bun recipes or by using the higher up method, I find I'm still curious to know how much a standard cake of yeast weighs in US. Neither the Fleischmann or Redstarr sites say (although they both say how much a "parcel" of active dry yeast weighs).
-Elizabeth
Mini Oven
Correction: 42g fresh yeast
Not the 30g as previously stated. I'm so sorry, but yeast is hardy stuff and it will become to work. 42g in a cube fresh yeast, enough for 500g flour (written on the cube in Republic of austria) Somehow I think they recently upped the amount.
PaddyL
Mini Oven
yep, 30g = one.058 oz
just used a converter. i oz = 28.35g
fun isn't it?
500g = 17.64 oz
:)
42g would be nearly one one/ii oz. roughly speaking
the 42g cake is i 1/4" x ane i/4" ten i 3/4" (inches)
in mm it is 30 10 thirty x 42
:)
ejm
Give thanks yous for looking
Thanks for looking closely into this H, and MO. I do appreciate it.
ane oz it is and then. If I actually terminate up using fresh yeast, I'll go with 28.35 gm, otherwise, I'll utilise the equivalent in active dry (because that's what we have in the fridge).
-Elizabeth
Rosalie
I would guess...
I would say that if a recipe calls for a block of yeast (1 oz), then a parcel of dry out yeast (almost 2 and a half teaspoons) would be a reasonable substitute. Simply what do I know?
Also, the .06 unit is probably a pound. .06 pound is nigh an ounce.
Rosalie
Janedo
I hadn't looked at this
I hadn't looked at this thread yet. I utilise fresh yeast a lot because the baker in my village cuts off a hunk and gives information technology to me for next to null. I use 9g for nigh 450g of flour (3g for every 150g of flour) That'due south a LOT less than a cake. But and so I never apply a whole package of yeast for a 500g bread either. I never take any problems, the dough rises just fine. Fresh yeast is very active!
Jane
ejm
I know what you mean, Jane.
I know what you mean, Jane. I tend to use far less yeast in my regular bread than most recipes call for every bit well. Only I assemble one might crave more yeast for dough that has a lot of butter, milk, sugar and eggs.
-Elizabeth
Janedo
ejm
Why didn't I think of looking in my cookbooks!!
Thank you, Jane! Of form!! Why didn't I call back of looking in my cookbooks!! I even have the Glezer! I've even consulted and quoted the Glezer with regards to yeast equivalents...
I but looked in The Italian Baker by Carol Field (published 1985) and she writes:
I also looked at the "know your ingredients" department of Joy Of Cooking (I have the 1975 edition) and it concurs with Field's gram measurement of the smaller cake, saying that a cake of compressed yeast is 3/5 oz (17.01gms)
That clinches it. Even though the manager at Lesaffre says 1oz, that's three against 1 for:
.6oz in a cake of yeast
Thanks all!
Janedo
Mystery solved! Now you lot'll
Mystery solved! Now y'all'll be able to sleep without dreaming of block yeast. The mystery y'all'll have to solve now is actually how much you need to brand bread because from what I gather there are different opinions on that 1 too!
Jane