G'day IAN **Bit Late - surprising what one finds in "Drafts" Cake Yeast.. known as Wet Yeast.. 0.6 oz = ¼ oz pkt dry.. Active Dry Yeast. usually in 1/4 oz pkt. which i s 2 ½ teasp... Are you making a "Dough Cake". ???? BTW . Bread machine yeast - (a quick riser) not the best for hand made breads... So I'm told... betty... - Original Message ----- From: <IRHUCKIN@aol.com> To: <ENG-BANBURY-AREA-L@rootsweb.com> Sent: Wednesday, October 13, 2004 6:26 PM 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 >