This is my aunt’s famous recipe. She passed away in 1971. I’ve made this recipe twice – both without the “large cake yeast.” First time was great, but the second time I used three packets of yeast because I thought that’s what I had done the first time. To me it tasted too yeasty. Any thoughts on what you should use when I make it this time – without buying the cake of yeast.
By the way, take the recipe. It is absolutely delicious.
by sittingonmyarse
5 Comments
One packet of yeast is plenty if the yeast isn’t old. If the yeast is old you might need 2 packets. You can ‘proof’ the yeast with 1/4 cup warm water and tsp sugar and the yeast to see how bubbly it is withing 10 min. If it’s frothy your yeast is fine, if it barely bubbles rhe yeast is old or inactive.
use cake yeast [https://www.amazon.co.uk/Paneangeli-Lievito-Vanigliato-Vanilla-Yeast/dp/B078W7BGFF](https://www.amazon.co.uk/Paneangeli-Lievito-Vanigliato-Vanilla-Yeast/dp/B078W7BGFF) which is a breed of yeast selected because it doesnt taste particularly “yeasty”.
I mean, if you can buy a cake of yeast it’ll work and wont be expensive. My local deli has it in the chiller: [https://ibb.co/0RVLRr2n](https://ibb.co/0RVLRr2n)
But if you can’t get it just use a dried yeast – bloom it well in the warm water and make sure the dough doubles on the first rise. The answer isn’t usually more yeast (no need for 3 packets), just more time to let it do its thing.
I looked it up — one cake of yeast is about equivalent to two envelopes of yeast if you’re buying the standard yeast envelope in the US. If you have a jar of yeast, it’s 2 1/4 tsps.
According to Red Star, 3-packs is the correct conversion. They advise giving extra time to fully activate.
[Red Star Yeast Conversion Chart](https://redstaryeast.com/yeast-conversion-chart/)