2.25 teaspoons = 1 packet of dry yeast
dry yeast does not become active until it is in contact with water fresh yeast is active all of the time
Fresh compressed yeast has half of the rising power of dry. You can cut the amount in the recipe by half or double it depending on what you have and what the recipe calls for. (Note: Most cookbooks for home use refer to dry yeast for recipes unless otherwise stated in the recipe or Preface)
If by dried you mean instant dry active you would use half the amount. So 7.5 grams.
Just use one packet of whatever you have - all of the packets contain the same amount. Active Dry Yeast, Instant Yeast, Rapid Rise Yeast, Fast Rising Yeast or Bread Machine Yeast are all the same. They just have different names. If your yeast is in a jar - use one level teaspoon.
You can use active dry yeast as a substitute for instant dry yeast. However, you will need to dissolve it in warm water before adding it to your recipe. Another option is using fresh yeast, but be sure to adjust the quantity as it is not as concentrated as dry yeast.
No they are not exactly the same, but very similar.Bread Machine Yeast is added to the dry ingredients, whereas Active Dry Yeast is added to the liquid.You can adding Active Dry Yeast to the warmed liquid (110-degrees or cooler) in the machine instead of adding Bread Machine Yeast on top of the dry ingredients. You however should not use the timed to bake later function if doing this.Also you can grind Active Dry Yeast to a finer powder using a spice mill or mortar and pestle.Also be aware that the weight of one teaspoon of Bread Machine Yeast as it is a finer powder and so more will fit in a teaspoon will be slightly different (+10%) from 1 teaspoon of Active Dry Yeast1 teaspoon Bread Machine Yeast = 3.11 grams1 teaspoon Active Dry Yeast = 2.83 gramsSo add 2 extra pinches of Active Dry yeast to correct the recipe.,______________________________Bread Machine Yeast is yeast that is ground into finer particles and so does not need to be dissolved in water like Active Dry Yeast and so you can add it along with the dry ingredients.Both Bread Machine Yeast and Active Dry Yeastrequire two rises of the dough.There is also Rapid RIse Yeast which has added enzymes and additives so only requires one rise.
From Fleischmann's website:How do I use Fresh Active Yeast?Fresh Active Yeast is the product that Fleischmann's has been manufacturing for over 130 years. It is also traditionally known as compressed or cake yeast. It has not undergone the drying process, so it does not need to be dissolved before use: soften the cake in warm water first OR simply crumble the yeast into dry ingredients (if directed by recipe). Fresh yeast requires two rises. Yeast is available in two different sizes: 0.6 ounces and 2 ounce household cakesHow do I substitute dry yeast for Fresh Active Yeast?One .6 ounce cake is equivalent to 1 envelope of dry yeast. One 2-ounce cake is equivalent to three envelopes of dry yeast. Follow the directions on the package recommended for the type of yeast you substitute.How much dry yeast is in 1/4 ounce envelope?About 2 1/4 teaspoons.
you could use baking powder but its best to use dry active yeast
Packaging. There is a difference though between dry yeast and rapid rise yeast. Dry or active dry yeast should be proofed (checked to see if still alive) first. Rapid rise yeast can be mixed with the dry ingredients. Follow the package directions.
No..They are both differnt.kindly dont use them as same
A gill is a half cup. A gill of yeast would have been a half cup of brewed yeast or beer. Colonial era housewives, often called ale wives, would brew the beer or ale for consumption by the whole family. Yeast was necessarily grown in this manner for use in bread making as well as ale or beer making, often in a cool room adjoining the kitchen, so that a gill of yeast would have been a half cup of this brew kept fermenting for this purpose. Today's equivalent would be about a tablespoon of active dry yeast.