Anyes is Polish, which means she loves bread. A very temporary desire to attempt baking had her dusting off our 1973 edition of “The Joy Of Cooking”.
Naturally the first bread listed was White Bread. One of the ingredients was “A Cake Of Yeast.”
We went to several stores, from family owned grocers, to chains, to specialty shops. No where could this elusive cake of compressed yeast be found.
Finally, we decided to write Fleischmanns and asked where they distribute cake yeast in Canada.
It turns out, they don’t!
Denise of Fleischmanns Consumer Affairs gave us some helpful advice:
Active dry yeast is an excellent substitute for fresh yeast. One small (.6-ounce) cake of fresh yeast is equivalent to one envelope dry yeast. One large (2-ounce) cake is equivalent to three envelopes dry yeast. Dissolve active dry yeast in warm water (100° to 110°F) and proceed with the recipe as directed.
Then, as quickly as it came, the desire to bake bread abruptly passed. Instead, we visited our local independent bread baker and got ourselves a perfect loaf of fluffy white bread for just a few dollars. No regrets.
Find this content enjoyable and useful? Buy us a coffee!
More Ways To Savour Life
More Scraps and Crumbs
Sometimes we stumble upon wonderful gems that just defy categorization. These are our beloved “Scraps and Crumbs”, and we love sharing them with you. We invite you to have a look- and have some fun!
Discover Travel Bloggers
Explore our curated haven of travel inspiration! This page showcases the some of our favourite Instagram creators; people who are crafting feeds that transport you to destinations all over the world. Let them ignite your wanderlust and embark on a journey through your phone.
Explore More
Soup Belly ATL
Non-award winning pop-up chef. Dumpling dealer. Occasional food blogger and all around awesome person. This is one of our favourite Instagram feeds. The featured dishes are always drool-worthy. And her honest commentary on the life of a pop-up chef is always refreshing.
Hungry Huy
Huy is a food nerd in love with eating, cooking, photography, science, and culture. A first-generation Vietnamese-American, his passion for cooking Vietnamese dishes came from rediscovering his love for them as he grew up.
Taste
At TASTE, the glue that binds together everything they do is their quest to understand the foods we eat. There’s an equal measure of culture stories that dive into the zeitgeist to explore why there’s more to dinner than meets the eye, and straight up recipes that will inspire.
