Thanks for your request, Janet. In our experience, using cake/fresh yeast doesn't present a performance advantage or disadvantage over dry yeast, but some bakers do enjoy the smell, flavor and/or feel of working with it. We defer to the experts at Red Star Yeast for help converting to/from cake yeast. As you'll see on their site, "Since dry yeast is essentially cake yeast that has been dried, using the proper conversion and given a little extra time to fully activate, dry yeast will yield the same results. Keep in mind that cake yeast has been sold in many different sizes over the years; therefore, if a recipe doesn’t specify the weight of the yeast cake, it is best to determine the amount of dry yeast you’ll need based on the amount of flour in your recipe." For more info, please visit the yeast conversion section of Red Star's site. Hope it helps! Mollie@KAF

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