I'm a huge fan of fresh yeast, too! It can be tough to get, so a good adjustment is to use 2-3 times as much as the amount of dried yeast. The fresh yeast has moisture in it that contributes to the weight and volume, which is why you'll increase the volume when using fresh yeast (less dry yeast if you are converting a recipe from the original fresh yeast). If you're still looking for fresh yeast, occasionally a good artisan bakery will still use it and you can ask to purchase a small amount from them. Remember it only lasts a few weeks at the most, so don't be greedy. Happy baking- Laurie@KAF

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