Hej, I have recently moved to Florida from Denmark where you can buy fresh yeast in every supermarket. Do you all use dried yeast here in the US or am I just not looking in the right places? I am finding it tricky getting the quantities right for slow rising loaves. I used to make the dough with 5g fresh yeast and a bit of yoghurt and 24 hrs rest. Any ideas very welcome! PS Looove Zak The Baker!!

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