Fresh yeast

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Name Variations

 * compressed yeast
 * active fresh yeast
 * cake yeast
 * baker's compressed yeast
 * wet yeast

About Fresh yeast
Wikipedia Article About Fresh yeast on Wikipedia

Baker's yeast comes in two forms. The first form is fresh yeast pressed into a square cake. This form perishes quickly, and must be used soon after production in order to maintain the desired effects. This form of yeast usually comes in 0.6-ounce or 2-ounce foil-wrapped cakes. It works faster and longer than active dry yeast, but it's very perishable and loses potency a few weeks after it's packed. It's popular among commercial bakers, who can keep ahead of the expiration dates, but home bakers usually prefer dry yeast. To use, soften the cake in a liquid that's 70° - 80°F.

Equivalents: 2-ounce cake = 3 x 0.6-ounce cakes

Substitutes:
 * Active dry yeast – Substitute one package or 2¼ teaspoons for each .6-ounce cake of fresh yeast
 * Instant yeast – Substitute one package or 2¼ teaspoons for each cake of fresh yeast
 * Bread machine yeast – Substitute 2¼ teaspoons for each cake of fresh yeast

Storage
Store fresh yeast in the refrigerator, well wrapped, or in the freezer, where it will keep for up to four months. If you freeze it, defrost it for a day in the refrigerator before using.

Fresh yeast Recipes
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