Using fresh active cake yeast
I cannot believe I have found a cake of fresh yeast. The expiration/use by date was three days away, it was a 18 gram "fresh active" cube by Fleischmann from a well known grocery store. I sort of remember this type being used by my mother when I was a child but I have not seen it for years. And looking for some for years too!
So, I tried it. The bread I made was a buttermilk whole wheat sandwich loaf; straight dough, made in one day. It turned out fine but I'm not sure there was any difference in the taste or action of the rises. What am I looking for?
Has anyone used this kind of fresh yeast lately? Is there a noticeable difference in your breads and what kind of doughs do you use it in? Anet