| 1. | 1 package dry yeast, dissolved in 1 / 4 cup warm water
|
| 2. | 2 packages ( 4 1 / 2 teaspoons ) active dry yeast
|
| 3. | 2 1 / 2 teaspoons ( 1 package ) active dry yeast
|
| 4. | 21 / 4 teaspoons ( or 1 envelope ) active dry yeast
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| 5. | The winemaker can choose to use a commercially available active dry yeast.
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| 6. | 3 / 4 teaspoon instant active-dry yeast ( a . k . a.
|
| 7. | He puts a little more flour on the scale and adds dry yeast.
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| 8. | 2 packages dry yeast ( about 4 1 / 2 teaspoons)
|
| 9. | 11 / 2 packages active dry yeast ( about 33 / 4 teaspoons)
|
| 10. | 1 envelope ( 1 / 4 ounce ) active dry yeast
|
