When I learned to bake, back in the '70s, I used a Better Crocker cookbook from 1949 (this was before every BC Cookbook recipe began, 'Take one Betty Crocker cake mix' - everything was 'from scratch'). The yeast recipes usually called for fresh, live yeast or packaged dry. Now that you've explained the differences among the three types of dry yeast, what about fresh, live yeast? Over here (Poland) sometimes when I'm in the supermarket and I take dry yeast off the shelf, an older woman will say, 'Why do you use that? Fresh yeast is better!' This seems to happen more often at holidays like Easter, when I suppose it's contrary to tradition not to use fresh yeast. In the past, you could go to smaller stores and ask for specific amounts of fresh yeast, and they'd carve it off a block the size of a brick and weigh it - like cheese. So there definitely seems to be a fresh-yeast bias in this culture. So, what about fresh yeast? Does it exist anymore in the US (I haven't baked bread at home in 16 years)? Does anyone still use it? Are there any advantages to using it instead of dry yeast? And what about proportions: how much do you use? I understand that dry yeast is more convenient - has a longer shelf life. But is fresh yeast 'better' in any sense? Thanks! Hi Nel, There certainly are bakers who swear by fresh yeast only, crediting it with better rise and better flavor. However, it is pretty hard to find fresh yeast in US grocery stores, and you can't always be sure it is 'fresh' fresh yeast, as it has a very short shelf life. Some bakeries are willing to sell small amounts of fresh yeast to home bakers, usually for less than $1.00. It never hurts to ask. To substitute fresh for dried yeast, one packed tablespoon of fresh equals one packet (2 1/4 tsp) of dried yeast. Fresh yeast needs to be proofed first in warm water, like active dry yeast. So, if you can find a good source for fresh yeast, give it a try, and see if you notice a difference. Happy Baking! MaryJane @ The Baker's Hotline

• Reply