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This Mediterranean breakfast bun recipe calls for active dry yeast which is dissolved in tepid milk. What should I change if I use instant yeast instead?

Mediterranean Style Breakfast Buns (Yield: 12)

1 3/4 oz. (50 g) fresh yeast
1 cup + 1 tablespoon (250 ml) tepid milk
1/4 cup (60 g) regular sugar
1/4 cup (50 ml) sunflower oil
3 1/2 oz. (100 g) feta cheese , crumbled
1 medium boiled potato, grated 2 1/2 cup (315 g) all-purpose flour
1 teaspoon salt

  • related : cooking.stackexchange.com/q/9355/67 (note that although they asked about rapid rise, one of the answers talks about the differences between instance and rapid rise, as well) – Joe Aug 3 '14 at 18:39
  • oops ...and as YosemiteMark noticed, it called for fresh (aka cake yeast) ... see cooking.stackexchange.com/q/4119/67 and cooking.stackexchange.com/q/44957/67 – Joe Aug 3 '14 at 18:45
  • I know this is an old question, but: 50g fresh yeast for 315g flour is a lot. Half the amount and a bit longer rising time will improve the taste significantly. As it's written, the yeast flavor will be very prominent, even with the feta and such. And with less yeast, the buns will stay fresh longer. – Stephie Sep 7 '17 at 5:47
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Active dry yeast and instant yeast are pretty much interchangeable in recipes (although instant may have somewhat more activity that an equal amount of active dry)

However, your recipe calls for fresh yeast. The general rule of thumb (referenced here) is to divide the amount of fresh yeast by 3 to convert to active dry or instant yeast. Your recipe would therefore call for a little more than 1/2 oz of dry. That would be about 2 packets (or 4 1/2 teaspoons) of active dry or instant.

  • What happens to the water that we dissolve active in if I want to substitute instant for it? – Gigili Aug 20 '14 at 20:06
  • The total liquid in a recipe should stay the same in either case. – YosemiteMark Aug 20 '14 at 20:40

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