I’ve been baking & cooking for over 50 years, had a successful bakery & catering company, and my preference has always been fresh yeast. There are noticeable differences in dough - taste & texture with fresh yeast. It’s definitely become very expensive when purchased in small quantities at local stores, and, although it has a short refrigerator shelf life, fresh cake yeast can be frozen & thawed in the refrigerator before use. It freezes great for many months.

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