I am not a big fan of using dry yeast because I am very keen on the brewer ( yeasty) smell.
I used to add 1.3 – 2% dry yeast as to 100% flour that I have seen the ratio from many books or bakers.
Now, I use 0.8-1.0 % Bread Machine yeast ( Instant yeast) as to 100% flour for most of breads except croissants or brioche that have high fat and sugar, which needs higher percentage yeast than other kind of breads.
I prefer Bread Machine yeast to Active dry yeast because the Bread Machine yeast doesn’t have strong smell.
Active dry yeast -Coarse oblong granules of yeast:
- Dissolved in water and sugar at first. Wait for 10-20 minutes until it is active( foamy). * It doesn’t work when you mix with dry ingredients at first.
- It smells strong brewer yeasty when it is baked.
Fleischmann’s Bread Machine yeast ( Instant yeast)- Smaller granules of yeast:
- Mixing directly with other dry ingredients at first.
- Don’t mix with liquid at first. it won’t work.
- Don’t mix directly with salt. it won’t work.
- Instant yeast contains ascorbic acid, which is an additive that is thought to improve loaf volume.
- Instant yeast doesn’t smell as strong as Active dry yeast.
Converting from Fresh to Dry Yeast:
Fresh yeast : Active dry yeast : Instant dry yeast = 10: 4: 3.3 ( From ” BREAD” by Jefferey Hamelman)