Hi Anthony, I stand corrected. I was speaking from my experiences in professional bakeries, where fresh yeast was often used, but never frozen. This is because a portion of the fresh yeast will always be damaged when frozen, and the yeast will not behave as reliably or predictably when thawed. As a home baker, the dilemma is more about allowing the fresh yeast to go bad vs. risking that there may be some damage done to it when freezing. For the home baker, freezing fresh yeast may well be a wise and useful choice. Barb

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