If by dried you mean instant dry active you would use half the amount. So 7.5 grams.
It is sometimes called "dried yeast". It is yeast that has had all of it's moisture removed (so that it can be stored indefinitely), but becomes active again as soon as it is dissolved in water. It is sort of the opposite of "fresh yeast", but it still gives good results when used in baking. (To use it in cooking, you should always use half of the amount of yeast that's recommended for when using "fresh yeast", since dried yeast is twice as concentrated.)
I haven't tried this yet - maybe this afternoon, but I found this conversion on a site called 'The Gooseberry Fool', so thanks to them. Yeast: The quantity of yeast recommended to raise 225g / 8 oz flour in a standard bread recipe is as follows: * 10g / 1/3 oz fresh yeast, or * 3.5g / 1/8 oz fast-action yeast = 1.5 teaspoons fast-action yeast or * 5g / 1/5 oz dried active yeast = 2 teaspoons dried active yeast Or you could use dried yeast instead! it isn't as firm and people say that it is much easier to use.
1% to 2%. I use about 1.25% ( of the weight of the flour )
RUM stand for Regular Use Medicine, usually its called XXX RUM, that means XXX stands 30 in roman numeric so XXX RUM means 30 days Regular Use Medicine
The marrow of the story is that he doesn't love her anymore.
The bone marrow transplant was scheduled in a month.
Marrow is located in some kinds of bones.
Yeast
Yeast and Bacteria. :)
Bone marrow is used for stem cell reserch.
yeast is in the bread