Fresh yeast vs dry yeast

Gold Member Joined: Aug 28 2006 Posts: 1842 Location: NJ

I need to use 4 oz fresh yeast for a kokosh cake recipe, but only have dry yeast. Does anyone know how much dry yeast I need for 4 oz fresh yeast?
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Gold Member Joined: Jan 06 2008 Posts: 1725

yeast conversion facts
This works for me
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Gold Member Joined: Aug 28 2006 Posts: 1842 Location: NJ

thnx for the info. it was really helpful

Gold Member Joined: Jan 06 2008 Posts: 1725

You're welcome.
(And now that I've answered your question, I'll hijack your thread!)
I'm looking for a soft, yeasty kokosh with a mushy filling.
Is yours like that?

Silver Member Joined: Jan 27 2009 Posts: 906

I switched my challah recipe about 3 years ago - 4oz fresh=5 TBS dry

Platinum Member Joined: Sep 22 2004 Posts: 9754

Gold Member Joined: Jan 06 2008 Posts: 1725

Done. I was a little too lazy to make filling when I'm fasting and can't taste it so I poured oil on the dough (a LOT) and mixed vanilla, instant cocoa mix and a little soymilk. Shmeared it all over and rolled it up. Now waiting to be baked...

Silver Member Joined: Jan 27 2009 Posts: 906

I once had a recipe that called for creaming margarine with cocoa & confectioners sugar & smearing on the dough - also squirting choco syrup on the mush before rolling it up. I don't have that recipe anymore though Sad

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My recipe - that we call "poison cocosh", because of what it will do to your arteries - contains 5lbs of flour and 9 (yes, nine) sticks of margarine. The dough is outrageous, but it does not have that gooey, mushy filling you are looking for. It is just filled with lots of cocoa/sugar that is spritzed with water before rolling. YUM!