For those reasons, if you're new to baking with yeast, it's not a bad idea to start with the more accessible dry yeast and transition to fresh yeast if you find you use it often enough.

I mostly use fresh yeast when baking sweet loaves and Germanic breads, because that’s what the recipes call for. Fresh yeast is available at many grocery stores in the refrigerated section ...

The baking yeast you buy at the store is all the same species, Saccharomyces cerevisiae. It’s available in different formats, dry and fresh. Commercial baker’s yeast was first developed in the ...

Speaking to Epicurious, Susan Reid of King Arthur Flour calls fresh yeast a “special occasion yeast” best suited for baking-heavy times like holidays — or, dare I say, sheltering in place?

In Baking Hows, Whys, and WTFs ... War II as a more practical and shelf-stable alternative to perishable fresh yeast, active dry yeast needs to be revived in warm liquid before adding it to ...

I mostly use fresh yeast when baking sweet loaves and Germanic breads, because that’s what the recipes call for. Fresh yeast is available at many grocery stores in the refrigerated section, typically ...