Yeast is used as a raising agent in bread and cakes – dry yeast can be substituted for fresh yeast or vice versa. Here’s how to interchange them in a recipe.
– A small packet or envelope of yeast usually contains 7g which equals 2¼ level teaspoons by volume.
– To substitute fresh yeast for dry yeast, use double the amount of fresh yeast to dried yeast. That means you need to use 14g of fresh compressed yeast if the recipe calls for 7g of dried yeast.
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