Recipe Software

To convert cake yeast to instant yeast: For 1 packed tablespoon cake yeast use 2 teaspoons instant yeast or 2-1/2 teaspoons active dry

OR To convert recipes calling for instant yeast to active dry yeast: Use 1.25 times the weight; or, for 1 teaspoon instant yeast, use about 1 1/4 teaspoons active dry yeast

To convert recipes calling for active dry yeast to instant yeast: Use 0.67 times the weight; or, for 1 teaspoons active dry yeast, use 3/4 teaspoon instant yeast

To convert recipes calling for fresh compressed yeast to instant yeast: Use 0.32 times the weight; or, for 1 packed Tablespoon (21 grams) fresh yeast, use 2 teaspoons instant yeast

from the Bread Bible, from Rose Levy Beranbaum



http://www.bigoven.com/172559-Best-Bread-recipe.html#

Happy Birthday, Anne!

Thanks again. Finally figured out how the site works. Frank

Anne, thanks for your comment on Sous Vide. I can't find it today, but remember reading it yesterday. Glad to hear of your success with Food Saver. Re your question about how is SV different than cooking peas in a bag, the biggest difference would be that SV is done at temperatures below 212 degrees. I've had no trouble regulating the heat just by using the lowest burner setting on my gas stove, and by adding an ice cube(s) if temperature starts to climb. I've done lamb loin and fish, both of which have relatively short cooking times (20 - 30 minutes). This manual control of water temp. would be totally impractical for cuts of meat which can take 8 or more hours.

Thanks for the medal Anne! You made my day. Really appreciate that at least a couple people out there appreciate what we're building. :-)

Thank you for the medal!! :)

Thank you for the very nice comment on Ma's recipe. I wish I had more of hers to share.