Is dried instant yeast always the best bet?
I use KAF SAF Red Instant.
I have read that Fresh Yeast (compressed, cake yeast) because it is also active has a lot to recommend it.
I know it doesn't last more than 10 days or so. But if I could find a local supplier and proofed it in warm water at each bake time, would I notice any advantages, please?
Then what about Active Yeast?