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Jeni Wright, Eric Treuille, Le Cordon Bleu

Preparing Yeast

Appears in
Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About

Fresh and dried yeast can be used interchangeably in recipes. As a guide, 15 g fresh yeast is equivalent to 1 tbsp dried yeast granules. Both will rise up to a maximum temperature of 30°C - any hotter and the yeast will be killed. Easy-blend yeast is treated differently.

Fresh
Mash in a bowl with a little of the measured warm water from the recipe. Cover and leave until bubbles appear on the surface.
Dried
Sprinkle granules over a little of the measured warm water from the recipe and stir in ½ tsp sugar. Cover and leave until frothy.

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