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Baking with fresh yeast is a treat!
http://cuisinemusings.blogspot.com/ 2008/ 05/ baking-with-fresh-yeast-is-treat.html
Yeast is yeast, is yeast, some might argue but this miraculous microbe that brings us delicious bread, refreshing beer and wholesome Vegemite comes in 3 forms: fresh, granular and powdered. Using fresh bakers' yeast yields results unsurpassable to its dried variant in my opinion and to make a generalisation, I find the action of fresh yeast more robust, the flavour of its finished product mildly yeasty and the aroma, "sweeter". Fresh yeast however has its drawbacks mainly that it is not as stable as dry yeast, that is to say, its potency diminishes with age and storage.
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