For a normal-sized loaf of bread, a common guideline is to use around 1 to 2 percent of the weight of flour in instant dry active yeast. Here's a simple calculation:
Determine the weight of flour: Let's assume you have 1 kilogram of flour.
Calculate the amount of yeast: Multiply the weight of flour by the desired percentage of yeast. For beginners, it's often recommended to use around 1 to 2 percent.
- For 1 percent: 1 kg flour x 0.01 = 10 grams of yeast
- For 2 percent: 1 kg flour x 0.02 = 20 grams of yeast
Therefore, for a 1-kilogram flour recipe, you would generally use between 10 to 20 grams of instant dry active yeast.
Keep in mind that these percentages are general guidelines, and the amount of yeast can vary depending on factors such as the desired rising time, the recipe, and personal preference. Additionally, it's always a good idea to consult a specific bread recipe for more precise measurements and instructions, as they may vary based on the type of bread you intend to bake.