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Basics

The bad news first: All information is of course without guarantee! Unfortunately, I am not responsible for any failures in baking - but I am happy to provide helpful tips and corrections at any time.

Important: For uses other than classic yeast dough and with special flours, completely different conditions can arise. I recommend always following the instructions in the recipe. Personally, the amounts of yeast used in many recipes are significantly high. They serve to let the dough rise as quickly as possible, which is usually accompanied by a simple aroma and, in the worst case, yeasty taste. If time allows, I would always choose recipes with the lowest possible yeast content. The flavors are more complex and pleasant, and the doughs are usually less complicated and more durable. A prime example of this is my favorite recipe for baguettes - with only 2 g of yeast, a sensational dough develops in two days with almost no effort, which even gains in the further course. And the long version of the pizza dough also shows what is possible with a minimal use of yeast.

Basically, one cube of fresh yeast has 42 g and is generally sufficient for 1,000 g of flour with classic processing. A sachet of dry yeast from the German supermarket usually contains 7 g. In terms of the driving force, this corresponds to 1/2 cube of fresh yeast (i.e. 21 g, sometimes it says 25 g, but that makes no difference) and is therefore logically intended for approx. 500 g flour. So far so good. The conversion of other quantities is given below at an overview ...