Thanks for the comparison, PJ; this is great. I know that it wasn't your MO here, but it really would have been great to see fresh yeast included as a comparison. I've started baking with fresh yeast while I've been overseas (the dehydrated yeast obviously includes ingredients other than yeast, and that weirds me out). I'm sure I'll go back to good old SAF red when I can order it from you again (and stop having ends of little foil packets go moldy in the fridge), I'm curious about how the fresh stuff works in a direct comparison.

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