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Posted By Discussion Topic: DESPERATE as baking tomorrow -- page: 1 2   elmomoo87 06-19-2003 @ 6:50 AM                                 Member Posts: 20 Joined: Jun. 03 more info  Hi everybody,       I have notice in many recipes the use of I package of yeast. May i know how many grams it refers to and does it differ around the world? ( in the recipe, it requires 2 packages of active dry yeast to make 24 croissants )       Also, is there any difference between the measurement of dry yeast and fresh yeast? ( eg. can we substitute 10g of dry yeast for 10g of fresh yeast? )      I wants to bake a sponge cake, but had to beat the egg whites manually and would like to know whether there is anyway to make the egg whites stiff faster? Thanks for answering!

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