On Tue, 18 Nov 2003 22:01:57 GMT, "Graham" wrote:


"A.T. Hagan" wrote in message
...
Is the following generally true about interchanging yeast types in
bread making?


"To substitute Rapid Acting yeasts for Active Dry yeasts reduce the
amount of Rapid Acting used by 25% from the amount of Active Dry the
recipe calls for then add the dry yeast to the dry ingredients before
mixing.

To substitute Active Dry for Rapid Acting increase the amount of
Active Dry by 25% over what the recipe calls for of Rapid Acting yeast
and dissolve in warm water (100° to 110°F) with a small amount of
sugar before mixing in with the dry ingredients.

Strictly speaking, in the second example you should increase by 33%.
Graham


I won't dispute what you say, but the little (very little) info I
could find on this says 25% or thereabouts. Why do you say 33%?

It's the standard active dry yeast to rapid acting yeast and vice
versa conversion that I was most concerned with.

......Alan.

--
Curiosity killed the cat -
lack of it is killing mankind.