yeast for croissant

[Sussan Estela Olaya]

Hi Maria.

Welcome to the Scoolinary community!

There’s no need to activate instant yeast before using it. Unlike fresh yeast, instant yeast can be mixed directly with dry ingredients. Just make sure to reduce the amount of yeast by 25% compared to the amount specified for fresh yeast. If the recipe calls for 20g of fresh yeast, use about 15g of instant yeast.

I hope this information is helpful. Best regards.

[mariaestherloz]

The recipe calls for 70g fresh yeast. How much would that be in stant yeast? I used 24g instant and the recipe didn’t come out good.

[Sussan Estela Olaya]

Hi Maria.

If 24 g of instant yeast isn’t working as expected, the issue may not be just the amount of yeast.

Here are some recommendations to improve the dough:

1. Check the dough and room temperature: Yeast needs warmth to activate. Make sure the dough is in a warm (but not hot) place, as excessive heat can kill the yeast. An ideal fermentation temperature is 22-26°C (72-79°F).

2. Check the yeast quality: If your yeast is old or has been stored improperly, it may have lost its potency. It’s always a good idea to test the yeast before using it to ensure it’s still active. You can do this by dissolving a small amount in warm water with sugar and waiting 10 minutes—if it bubbles and foams, it’s good to use.

3. Adjust the yeast amount: If, after following these steps, the dough still isn’t rising, you could try increasing the amount of yeast slightly, but no more than 10-20% extra. For example, you could test with 27-28 g of instant yeast.

Finally, if you’ve tried all of this and still have issues, make sure there aren’t other factors affecting the quality of your croissants.

I hope this information helps.

Best regards.