[blindcooks] Re: Hot Cross Buns?
- From: "Jon Rawlings" <twosocks76@xxxxxxxxxxxxxxx>
- To: <blindcooks@xxxxxxxxxxxxx>
- Date: Sat, 14 Mar 2015 09:12:12 -0700
I don't understand why you, Susan, are interested in the yeast conversion
charts. Very few home bakers even know what cake or compressed yeast is, much
less actually use it in their baking. The conversion numbers are that if you
are replacing fresh yeast with active dry yeast, use half the amount of active
dry. If you're using instant yeast in place of fresh yeast, multiply the
amount by 0.35 to get the correct amount of instant yeast to use. This is all
done by weight in professional bakeries. Yeast of any type is never measured
by volume in bakeries, and is often weighed in grams to be as accurate as
possible. All this talk of fresh yeast makes me wonder if I want to try buying
some and using it at home. I found a recipe earlier this morning for a vanilla
dough, such as that used for making cinnamon rolls, that is encased in a
lighter lemon-flavored cookie dough, then proofed and vbaked. I'm seriously
considering giving it a try soon, but as today is pie day, we're making a
chocolate icebox pie to go with ddinner tonight.
Jon
----- Original Message -----
From: Susan Tabor
To: blindcooks@xxxxxxxxxxxxx
Sent: Saturday, March 14, 2015 8:13 AM
Subject: [blindcooks] Re: Hot Cross Buns?
And I Ditto that request for a Hot Crossed Buns recipe! I'm also interested
in the yeast conversions measurements. Thanks!
Susan
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Valerie
Sent: Saturday, March 14, 2015 5:40 AM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: Hot Cross Buns?
Hello Jon, Thank you. I would very much like a recipe for hot cross buns,
but in the meantime a friend has just provided the amounts for conversion.
I hope Heather sleeps in for you. Thanks so much for taking the time to jot
the post off, you should have gone straight back to bed, every bit of sleep is
precious for parents with little ones.
Thanks again. Valerie
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Jon Rawlings
Sent: Saturday, 14 March 2015 8:37 PM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: Hot Cross Buns?
Hi Valerie:
It is just turning three in the morning as I write this. Yes, Heather
woke up and I had to feed her and get her back to sleep. I don't remember
sending a recipe for hot cross buns to the list, but finding a good recipe for
them should not be very difficult. As far as the fresh cake yeast, I know the
proper amounts are given in my "Professional Baking" book. If you can hang on
a few more hours, I'll get you the correct proportions. If my memory serves me
right, you would use two and a half times the quantity of fresh yeast as
compared with active dry yeast, but right now, I'm not sure. This is by
weight, of course, not volume. I'll get back to you later this morning.
Jon
----- Original Message -----
From: Valerie
To: blindcooks@xxxxxxxxxxxxx
Sent: Friday, March 13, 2015 10:24 PM
Subject: [blindcooks] Hot Cross Buns?
Hello to all, Just today I was lucky enough to find some fresh yeast in a
block at a food store. I am thinking of having an early trial of making hot
cross buns and wonder if we did, at some stage, have a recipe sent to list, was
it you Jon? I have not used the fresh yeast in years and have quite
forgotten the quantity required compared to the dry form. If anyone can help
with a yummy soft fruit bun recipe or quantity needed for fresh yeast to dry, I
would really appreciate the help.
Kin d Regards Valerie
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