Sorry Ian, I've never used fresh yeast. Except in sourdough. But I use dry yeast when making the starter. Bill ----- Original Message ----- From: <IRHUCKIN@aol.com> To: <ENG-BANBURY-AREA-L@rootsweb.com> Sent: Wednesday, October 13, 2004 2:26 AM Subject: Re: [BAN] Anybody home? > Anyone know how much fresh yeast to use where a recipe only gives dried? > Bill, Betty, Polly anyone? > Thanks. > > Ian > > > ============================== > Gain access to over two billion names including the new Immigration > Collection with an Ancestry.com free trial. Click to learn more. > http://www.ancestry.com/rd/redir.asp?targetid=4930&sourceid=1237 >

In bread making (you don't say) 1 ounce fresh yeast (25g) OR 1/2 ounce (12.5g) dried yeast is used for 3-4lbs of bread flour. Guess it would be the same for other recipes. Presume this is for some kind of Banbury cake? Jill ----- Original Message ----- From: "Bill Watson" <bwatson27@comcast.net> To: <ENG-BANBURY-AREA-L@rootsweb.com> Sent: Wednesday, October 13, 2004 11:13 AM Subject: Re: [BAN] Anybody home? > Sorry Ian, > I've never used fresh yeast. Except in sourdough. But I use dry yeast when > making the starter. > Bill > > ----- Original Message ----- > From: <IRHUCKIN@aol.com> > To: <ENG-BANBURY-AREA-L@rootsweb.com> > Sent: Wednesday, October 13, 2004 2:26 AM > Subject: Re: [BAN] Anybody home? > > >> Anyone know how much fresh yeast to use where a recipe only gives dried? >> Bill, Betty, Polly anyone? >> Thanks. >> >> Ian >> >> >> ============================== >> Gain access to over two billion names including the new Immigration >> Collection with an Ancestry.com free trial. Click to learn more. >> http://www.ancestry.com/rd/redir.asp?targetid=4930&sourceid=1237 >> > > > ============================== > Gain access to over two billion names including the new Immigration > Collection with an Ancestry.com free trial. Click to learn more. > http://www.ancestry.com/rd/redir.asp?targetid=4930&sourceid=1237 >