It does require refrigeration, Jim, and has a much shorter shelf life than dry yeast does. As dry yeast quality has improved over the years, the perishable nature of cake yeast has made it relatively less appealing to many bakers. We polled a few of our KAF experts, and the general consensus is that there is no performance advantage or disadvantage to using cake yeast. Some bakers claim that they can taste the difference and that they find the flavor more "authentic", while others find that the simple smell and the feel of fresh yeast in your hands is what sparks nostalgia. Bottom line, we think the main reasons to use it are to enjoy the sensory experience and/or carry on tradition. Mollie@KAF

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