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Dry and fresh active yeast equivalence table
Dry Fresh
1/4 bag 2g 1 tablespoon 7g
1/2 bag 4g 2 tablespoons 13g
3/4 bag 6g 3 tablespoons 21g
1 bag 7g 3.5 tablespoons 25g
1.5 bag 10g 5 tablespoons 37g
2 bag 14g 7 tablespoons 50g
LIQUID INGREDIENTS
The liquid ingredient normally consists of water or milk or from a mixture of the two. Water
makes the crust crispier. Milk makes it softer and the texture is softer.
There are conflicting opinions on what should be the temperature of the water. You can decide
for yourself as you get more familiar with the appliance. Water is another essential ingredient
for bread. Generally, a water temperature between 20°C (68°F) and 25°C (77°F) is the most
appropriate. But if you want to accelerate the bread making process the water temperature
must be between 45°C (115°F) and 50°C (122°F). It is essential that water is of good quality,
and preferably bottled, as the limestone in the water can compromise the successful outcome
of the bread. Instead of water you can also put the fresh milk or water with 2% milk powder,
which enhances the taste and improves the colour of the crust. Some recipes even mention
fruit juice.
LOW FAT CONTENT
Do not use oils, margarines etc with a low percentage of fat. These products contain little fat,
while the recipe requires a higher amount, and you may not get the desired results.
SUGAR
Sugar activates and feeds yeast allowing it to grow. It adds flavour and texture and helps
browning the crust. Honey, syrup and molasses can be used instead of sugar, provided that you
adapt the liquid ingredient to compensate. Artificial sweeteners must not be used, because
they do not feed the yeast and some kill it.
SALT
Salt helps controlling the growth of yeast. Unsalted bread could grow too much and then
collapse. It also gives more flavour.
EGGS
Eggs will make your bread richer and more nutritious, add colour and help the shape and
texture. Eggs are included in the liquid ingredients of the bread, so adjust the other liquid
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