I have a recipe that calls for fresh yeast, but I want to substitute a particular weight of dried active yeast for the fresh yeast.
It seems from this question that I do not need to proof the dried active yeast and can simply weigh the amount of granules out of the dried yeast and just make the dough with that relying on the water content of the dough to work on the yeast.
What I am interested in though is if I decided to proof the yeast, how would I go about doing this to use in the recipe?
The bread recipe calls for a weight measure of yeast which is easy to achieve without activating the yeast. However activating the yeast calls for a specific weight of the yeast along with measurements of sugar and water. This would leave me with a liquid of a particular volume - this doesn't translate into a weight of dried active yeast too easy any more. Secondly, the bread recipe calls for water, yet adding the proofed yeast would change the ratios of this and I imagine alter the consistency of the dough.