POLISH AND AMERICAN FRESH YEAST NOT THE SAME?

Polonius3Threads: 1,005 Posts: 4,833 Joined: Apr 11, 08	Oct 28, 09, 10:12 / #
Many Polish raised cake recipes call for 5 dekagrams of fresh yeast which seems like a lot compared to the amoint of American (eg Fleischmann's) yeast prescribed. That suggests that Polish yeast by quantity has less rising power or, conversely, the Amerrican stuff has more. Anyone know if there is some conversion -- not in terms of quantity put potency? Such as 1 oz American fresh yeast = 1.5, 1.7, 1.9 oz Polish yeast in rising power?

MareGaeaThreads: 45 Posts: 5,527 Joined: Feb 6, 08	Edited by: MareGaea Oct 28, 09, 11:06 / #
Isn't Dekagrams the same as Decigrams or Decagrams? A Decigram = 10 grams, so 50 grams of yeast seems a normal amount to me... (Edit: this of course depends on the amount of flour you would use) An ounce is 28,34 gram, so indeed it seems that for some recipes there is more yeast required in Polish dishes than there is needed in American dishes. You will need more fresh yeast than you will need powdered yeast as the latter is more concentrated. Or maybe it's just what they are used to? 1 Dekagram = 10 gram 1 Hectogram = 100 gram 1 Ounce = 28,34 gram 1 Pound = 453,59 gram Don't think there is some "power" conversion, though. Just go by the recipe and divide everything by 28,34. Hope this helps. >^..^< M-G (tiens)

plk123Threads: 30 Posts: 6,412 Joined: Aug 29, 07	Oct 28, 09, 19:44 / #
you said fresh but then you say Fleischmann's. if you buy a block of fresh (or wet) i bet it's the same. Fleischmann's is dry and also enhanced.