100% new yeast = 40% active dry yeast = 33% dry dry yeast (instant).

In other words:
☺-multiply the number of swedish yeasts by 3 for an equal number of fresh ones.
☺-multiply the number of active dry yeasts by 2.5 for an equal number of fresh ones.
☺-multiply the number of dry dry yeasts by 1.25 for an equal number of active dry yeasts

According to the formula G. Kutova
◘
62 g of new yeast are added to three sachets of 7 g (21 g) of dry active. One sachet 7 g = 2 1/4 teaspoons of dried yeast.
10g wet = 3.5g dry
Exit approximately 9 UAH. live yeast \u003d 1 tsp dry
◘
50 g "sirih" = 1 sachet of "sweet".
◘
Proportion of replacement of six dry yeasts:
7 g of dry dried fruits - 1 teaspoon or 0.5 tablespoons of dry
10 g of dry drizhdzhiv-1.5 tsp or 0.75 dry
13 g of sirih drіzhdzhiv-2 teaspoons or 1 tbsp. spoon dry

Conversion of dry dredges to fresh pressing

When preparing spicy wine, make sure to drink food, put some more dry yeast in it, and replace fresh pressed with some amount of dry yeast, even though it is not indicated in the recipe.

Fresh drіzhdzhі - like a breeze, what good stink?

Fresh drizzle is more plastic, but not sticky, and not sticky on the fingers. And they pluck in layers, like a good housewife. Only the sir of the planet is large, but the dry ones are small. When broken, the frills of the drizzle "creak" on the fingers.
The color scheme is gray, with streaks of different tones, and more of a yellowish-brown color, more drіzhdzhі not fresh.
Obov'yazkovo savage respect for the cloaks of clothes, the stench is guilty of absolutely the same, as the main mass of the entire "cube" of drіzhdzhiv. Like the stench of the wind, also not fresh.
And the smell of fresh, non-lying drizzles cannot be confused with anything.
It smells "hostro" and "bread". If there is malt in the smell, or it just smells unpleasant, don’t take it better.

Fresh (pressed) and dry yeasts are interchangeable

In short, 1 g of dry dried yeast is equivalent to 3 g of live pressing. Just as your recipe says 30 g of fresh pressed yeasts, you can replace 10 g of dry ones (added for 3).

per life dzherelam 2 teaspoons of dry dried yeast, equivalent to 25 g of fresh dried yeast, and 10 g of fresh dried yeast, equivalent to 1 tsp. dry, so that the trochs do not escape

15 g of fresh yeast is equivalent to 1 tablespoon of dry yeast in granules.

For pastries, call to take 4 g of fresh yeast per 100 g of boron.

And vzagali, it is written on the sachets with yeasts, the number of pressed dried fruits is equivalent and the number of grams of boroshna is loosened, qi indications change in the fallowness of the virobnik, so read on the packaging.

Axis of data about the speedy expansion of drіzhdzhі, yakі add without intermediary in borosno:

Dry Dr.Oetker dry swede in a sachet 7g.
A sachet of 500g of borosna is repackaged.
It is equivalent to 21-25 g of new yeasts, that is. halves of a yeast cube.
In this order, as in the recipe, there are 50 g of fresh yeast - about 2-2.5 dry sachets are required.

P.S. One sachet of SAF-MOMENT 11 g contains 60 g of fresh yeast and even per 1 kg of boron. Each sachet has about 4 teaspoons.
So one teaspoon of SAF-MOMENT yields approximately 15 g of fresh pressed yeast.

І rememberall varieties of yeast ferment as quickly as possible at a temperature of 30°C.

Ledve hotter - and drіzhdzhi will be zіpsovanі.

Tse quote

In other words:




For the formula see G. Kutova ()
◘

10g wet = 3.5g dry

◘

◘

100% new yeast = 40% active dry yeast = 33% dry dry yeast (instant).

In other words:
-multiply the number of swedish drizzles by 3 for an equal number of fresh ones.
- multiply the number of active dry yeasts by 2.5 for an equal number of fresh ones.
-multiply the number of dry dry yeasts by 1.25 for an equal number of active dry yeasts

For the formula see G. Kutova ()
◘
62 g of new yeast are added to three sachets of 7 g (21 g) of dry active. One sachet 7 g = 2 1/4 teaspoons of dried yeast.
10g wet = 3.5g dry
Exit approximately 9 UAH. live yeast \u003d 1 tsp dry
◘
50 g "sirih" = 1 sachet of "sweet".
◘
Proportion of replacement of six dry yeasts:
7 g of dry dried fruits - 1 teaspoon or 0.5 tablespoons of dry
10 g of dry drizhdzhiv-1.5 tsp or 0.75 dry
13 g of sirih drіzhdzhiv-2 teaspoons or 1 tbsp. spoon dry

Conversion of dry dredges to fresh pressing

When preparing spicy wine, make sure to drink food, put some more dry yeast in it, and replace fresh pressed with some amount of dry yeast, even though it is not indicated in the recipe.

Fresh drіzhdzhі - like a breeze, what good stink?

Fresh drizzle is more plastic, but not sticky, and not sticky on the fingers. And they pluck in layers, like a good housewife. Only the sir of the planet is large, but the dry ones are small. When broken, the frills of the drizzle "creak" on the fingers.
The color scheme is gray, with streaks of different tones, and more of a yellowish-brown color, more drіzhdzhі not fresh.
Obov'yazkovo savage respect for the cloaks of clothes, the stench is guilty of absolutely the same, as the main mass of the entire "cube" of drіzhdzhiv. Like the stench of the wind, also not fresh.
And the smell of fresh, non-lying drizzles cannot be confused with anything.
It smells "hostro" and "bread". If there is malt in the smell, or it just smells unpleasant, don’t take it better.

Fresh (pressed) and dry yeasts are interchangeable

In short, 1 g of dry dried yeast is equivalent to 3 g of live pressing. Just as your recipe says 30 g of fresh pressed yeasts, you can replace 10 g of dry ones (added for 3).

For different jerseys 2 teaspoons of dry dried yeast, equivalent to 25 g of fresh dried yeast and 10 g of freshly pressed dried yeast, equivalent to 1 tsp. dry, so that the trochs do not escape

15 g of fresh yeast is equivalent to 1 tablespoon of dry yeast in granules.

For pastries, call to take 4 g of fresh yeast per 100 g of boron.

And vzagali, it is written on the sachets with yeasts, the number of pressed dried fruits is equivalent and the number of grams of boroshna is loosened, qi indications change in the fallowness of the virobnik, so read on the packaging.

Axis of data about the speedy expansion of drіzhdzhі, yakі add without intermediary in borosno:

Dry Dr.Oetker dry swede in a sachet 7g.
A sachet of 500g of borosna is repackaged.
It is equivalent to 21-25 g of new yeasts, that is. halves of a yeast cube.
In this order, as in the recipe, there are 50 g of fresh yeast - about 2-2.5 dry sachets are required.

One sachet of SAF-MOMENT 11 g contains 60 g of fresh yeast and even per 1 kg of boron. Each sachet has about 4 teaspoons.
So one teaspoon of SAF-MOMENT yields approximately 15 g of fresh pressed yeast.

Remember, all kinds of yeast ferment as quickly as possible at a temperature of 30 ° C - three times hotter, and yeast will be zipped.

Replacement of dry drіzhdzhіv pressed

Conversion of dry dredges to fresh pressing

When preparing spicy wine, make sure to drink food, put some more dry yeast in it, and replace fresh pressed with some amount of dry yeast, even though it is not indicated in the recipe.

I plant the crusty axis with the formula:

62 grams of fresh yeast are added to three sachets of 7 grams (21 grams) of dry active. One bag of 7 grams = 2 1/4 teaspoons of dried yeast. live yeast \u003d 1 tsp dry

Fresh drizzle is more plastic, but not sticky, and not sticky on the fingers. And they pluck in layers, like a good housewife. Only the sir of the planet is large, but the dry ones are small. When broken, the frills of the drizzle "creak" on the fingers.
The color scheme is gray, with streaks of different tones, and more of a yellowish-brown color, more drіzhdzhі not fresh.

Tsukrova powder 1 bottle = 120 gr. 1 st. l. = 8 UAH. 1 tsp ≈ 3 gr.

Honey, corn syrup, mulisa 1 bottle = 320 gr. 1 st. l. = 20 UAH. 1 tsp = 7 UAH.

Obov'yazkovo savage respect for the cloaks of clothes, the stench is guilty of absolutely the same, as the main mass of the entire "cube" of drіzhdzhiv. Like the stench of the wind, also not fresh.

And the smell of fresh, non-lying drizzles cannot be confused with anything.

It smells "hostro" and "bread". If there is malt in the smell, or it just smells unpleasant, don’t take it better.

Fresh (pressed) and dry yeast are interchangeable.

In short, 1 g of dry dried yeast is equivalent to 3 g of live pressing. Just as your recipe says 30 g of fresh pressed yeasts, you can replace 10 g of dry ones (added for 3).

Replacement of one type of dry yeast for another
As in the recipe, you can take dry active ingredients, increasing the quantity by 25% (and expanding them in front of the water).
I, fresh, dry active yeast you can replace it with swedish varieties (1 tsp. active = 3/4 tsp. swedish).
Ale! Drіzhdzhі, scho shvidko razchinyayutsya, can not be seen again vistoyuvannya. Sound enough for one day that virobyv on the deck.

Before making dry yeasts near the sucrose, moonshine is called “distillation”. Let it hang in 0.5 liters of warm water (no higher than 30 ° C), let it stand for 5 quills, then mix it up properly until it is fully expanded. The optimum temperature of the sucrose before adding the yeast is 20-24 degrees.

st.l. = tablespoon

tsp = teaspoon

Temperature conversion from C to F

160°C = 325°F

175°C = 350°F

Wirobi, sho pіdіyshli, smear with milk, egg or licorice tea for bajannyam, after which bake at a temperature of 200 degrees With a stretch of 25-30 strands.

Wiymіt from the oven and let it cool again.

100% fresh yeast = 40% active dry yeast = 33% dry dry yeast (instant).
☺-multiply the number of swedish yeasts by 3 for an equal number of fresh ones.
☺-multiply the number of active dry yeasts by 2.5 for an equal number of fresh ones.
☺-multiply the number of dry dry yeasts by 1.25 for an equal number of active dry yeasts

According to the formula G. Kutova
◘
62 g of new yeast are added to three sachets of 7 g (21 g) of dry active. One sachet 7 g = 2 1/4 teaspoons of dried yeast.
10g wet = 3.5g dry
Exit approximately 9 UAH. live yeast \u003d 1 tsp dry
◘
50 g "sirih" = 1 sachet of "sweet".
◘
Proportion of replacement of six dry yeasts:
7 g of dry dried fruits - 1 teaspoon or 0.5 tablespoons of dry
10 g of dry drizhdzhiv-1.5 tsp or 0.75 dry
13 g of sirih drіzhdzhiv-2 teaspoons or 1 tbsp. spoon dry

Conversion of dry dredges to fresh pressing

When preparing spicy wine, make sure to drink food, put some more dry yeast in it, and replace fresh pressed with some amount of dry yeast, even though it is not indicated in the recipe.

Fresh drіzhdzhі - like a breeze, what good stink?

Fresh drizzle is more plastic, but not sticky, and not sticky on the fingers. And they pluck in layers, like a good housewife. Only the sir of the planet is large, but the dry ones are small. When broken, the frills of the drizzle "creak" on the fingers.
The color scheme is gray, with streaks of different tones, and more of a yellowish-brown color, more drіzhdzhі not fresh.
Obov'yazkovo savage respect for the cloaks of clothes, the stench is guilty of absolutely the same, as the main mass of the entire "cube" of drіzhdzhiv. Like the stench of the wind, also not fresh.
And the smell of fresh, non-lying drizzles cannot be confused with anything.
It smells "hostro" and "bread". If there is malt in the smell, or it just smells unpleasant, don’t take it better.

Fresh (pressed) and dry yeasts are interchangeable

In short, 1 g of dry dried yeast is equivalent to 3 g of live pressing. Just as your recipe says 30 g of fresh pressed yeasts, you can replace 10 g of dry ones (added for 3).

For different jerseys 2 teaspoons of dry dried yeast, equivalent to 25 g of fresh dried yeast and 10 g of freshly pressed dried yeast, equivalent to 1 tsp. dry, so that the trochs do not escape

15 g of fresh yeast is equivalent to 1 tablespoon of dry yeast in granules.

For pastries, call to take 4 g of fresh yeast per 100 g of boron.

And vzagali, it is written on the sachets with yeasts, the number of pressed dried fruits is equivalent and the number of grams of boroshna is loosened, qi indications change in the fallowness of the virobnik, so read on the packaging.

Axis of data about the speedy expansion of drіzhdzhі, yakі add without intermediary in borosno:

Dry Dr.Oetker dry swede in a sachet 7g.
A sachet of 500g of borosna is repackaged.
It is equivalent to 21-25 g of new yeasts, that is. halves of a yeast cube.
In this order, as in the recipe, there are 50 g of fresh yeast - about 2-2.5 dry sachets are required.
One sachet of SAF-MOMENT 11 g contains 60 g of fresh yeast and even per 1 kg of boron. Each sachet has about 4 teaspoons.
So one teaspoon of SAF-MOMENT yields approximately 15 g of fresh pressed yeast.

Keep in mind that all kinds of yeast ferment as quickly as possible at a temperature of 30 ° C - hotter and more dry will be baked.

• From the end of the rehabilitated robimo quietly. Drіzhdzhi rose near the water with tsukrі and let it ferment. Zamіsity is not cool and it is not enough to come here for 1 year. Let's hug and renew the date. , pinch the edges and cut into shmatochki.
  

• Drіzhdzhі rozkrishiti, piss tsukrom i zashichit 5-7 quills. Pour warm (not hot) water, pour olive oil. Borosno zmіshati іz sіllu, sip in a cup with native land, and knead soft and sticky tіsto. Cup s | iz | cover the dough with a fresh kitchen towel and leave it for 30-40 minutes | minutes |. Cover the deco with paper for the vipіchka. Brush your hands with olive oil...
  

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• Warm milk has a tremtinnya and 1 tbsp. Leave for an hour, for the bulbs to appear. Vtіm, I started like that, but the temperature in the kitchen was getting worse, that was overwhelmed by the zamіsom HP. She wilted a small part of the cebro HP, added borosno, strength. tsukor i mіsiti 10 hvilin. Then add the melted butter mixed with cinnamon.
  

• A test with a liver with a rare test. Pirіzhki come out povіtryanі, fluffy, fragrant. For the cob, prepare a dough, pour water into a bottle, add dryness, 1 tsp zucru, mix everything well and add 10-15 quills. At the water we add, sourdough, strong zukor, mix and add borosno.
  

• Pishni, rum'yani pirіzhki with cabbage, the stuffing is prepared for 15 khvilin, fragrant and savory to come out! Robimo dough, zmіshuemo water, tsukor, drіzhdzhi that troch is boar. We leave for 15-20 khvilin, Opara pіdіyshla, we give the egg, strength, roslinna oliya, furiously. Let's mix it up. Pіdbivaєmo 3-4 times. Let's prepare the filling. We smear the cibula, dodamo grate the carrot.
  

• Bagels with lard. The bagels are cooked very quickly, from simple ingredients. To come out even more delicious, soft and fragrant, I think that everyone will smell the stink to the soul. At the bowl, we ask you to be borosno and zrobimo poglelennya, dodamo drіzhdzhi, tsukor, sil, milk, butter. Let's mix it up. Tsibulya is spicy, Smoked cowbass and smoked ...
  

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• Virmenska round Gata. Delicious round shortbread with lower top-vanilla relish. You will bring them all to capture, and you will be remembered for a long time. We prepare a dough We mix milk in a bowl, half the zucru, put strength, yeast. We add 100 g of borosna and mix it up, put it in a warm place for 30 quills, so that the dough rises. We break 1 egg in a bowl, add ...
  

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• How do you feel today's garni mood (and for yeast test tse one of the head minds) and є vіlniy o'clock I also recommend tsі buns. The proportions of the products on the floor are accurate, following all the rules of preparation - the result will definitely please you! Otzhe, pochinayemo - 1. Dough: 1 bottle of warm boiled milk + 20 gr. orphans.
  

• TISTO: 1. In the okremіy mistsі zmіsha borosno that drіzhdzhі. At the zamіsnіy mistsі rozmіsha an egg, soft olive, pіdіgrіtu sirovatka, sіl. Add sumish to the boroshnyan, knead the dough, cover it with hot water, tidy it up in a warm place for 2 years (whole grain boroso is better for the title). FILLING: 2. From the cabbage, take the upper leaves, cut into strips + troch salt, lightly...