Pulla + calories

[Jukka Aho]

Standard, fresh yeast in Finland. This is what you get in every Finnish grocery store as the first option if you ask a clerk where they keep their yeast:



It is also assumed that if a Finnish recipe book mentions hiiva (yeast) but does not specify the type any further, the above pack is what they mean. (Some recipes even tell you to use “half a pack” etc., referring to that “standard” 50g pack.)

Here’s another picture for size comparison:

[magenta22]

kiitos Jukka.

Unfortunately we can't get that here in the UK and I don't think that it's something that can import or bring back from a trip there

[EP]

I don't think that it's something that can import or bring back from a trip there

Sure you can. You can freeze it. I don´t bake very often and when I do, it often says "half a pack" in the recipe. I freeze the other half.

[Jukka Aho]

Unfortunately we can't get that here in the UK and I don't think that it's something that can import or bring back from a trip there :(

It seems to be a bit of a specialty item in the UK, but see this discussion, for example. Someone reports you could get fresh yeast from the in-store bakeries of Tesco and Asda, some others say they get it from the local bakery. I’m not sure if there’s any actual difference to the dried stuff, though... except some preparation and the amount you would use.

The consistency of fresh yeast is somewhere between Play-Doh and liver pâté...

[magenta22]

Didn't know it can be frozen.

Thanks

[Kai]

I have made pulla in the UK with little sachets of dried yeast granules you can find in the baking section of the supermarket but it was so long ago i cant remember exactly how much of it you need to use compared to fresh yeast.

[Jukka Aho]

Here’s BBC’s take on the subject:

• Using fresh yeast

[Cloudberry]

It was active dry yeast cloudberry, well that's what it said on the tin!

That's good - I was actually also wondering if you'd accidently picked up nutritional yeast which is even more disgusting if you used in place of the baking yeast. Most people that I've seen recently making pulla have used the dried (granulated) yeast. My grandmother used to buy fresh yeast from her local deli. Next time I make it Im going to try the fresh stuff

[Jukka Aho]

Yet another link on the subject:

• Yeast and other leaveners (Nordic Recipe Archive)

[magenta22]

Thanks for the advice, I will try again