Hi guys, I've got a question!
After searching all over the place for a store that sells indivdual packages of compressed cake yeast, I gave up and purchased a one pound o block of fresh compressed yeast from a local bakery. Is it possible to freeze the block to extend the shelf life?
There are many posts on TFL that recommend trying to source fresh yeast from your local, large supermarket bakery department - when it is a bakery not a tanning salon for partially baked loaves. Also, Richard Bertinet will supply good fresh yeast but either in 500g blocks or on a regular "plan". There are also some specialist suppliers such as NiceisLife (Italian produce http://www.nifeislife.com/ ) who also sell small packs of fresh yeast.
I am working on my first pandoros for X-mas, following Meggie Glezer's recipe. In this she calls for osmotolerant instant yeast. I just can't get my hands on that here, but I did get some wonderful fresh yeast that I want to use instead.
I have been reading the historical threads on fresh yeast, trying to get a handle on how best to convert my recipes and how best to measure the proper amount. The old school seems to be to cream the yeast with a small amount of sugar and a bit of the water from the recipe. Then It seems like some crumble it into the flour with the fingers which is my practice using instant.
Does anyone know how to make fresh yeast (cake yeast)?