The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Fresh yeast (gotta love it)

kendalm's picture
kendalm

Fresh yeast (gotta love it)

Just boasting the acquisition of another big block of yeast which is so tricky to get in usa. This should last a good two months after I freeze 3/4 and refrigerate the rest. Personally i don't think there is much difference between this and ady but its so much more exciting to crumble and add fresh stuff than open a sachet of ady - highly recommend this to anyone wanting to add a little excitement to their bake !

Lazy Loafer's picture
Lazy Loafer

Where do you get it?

Lechem's picture
Lechem

From my local bakery. Very cheap. 

kendalm's picture
kendalm

So I called a distributor in los angeles and he would only sell a case. Very nice guy so he suggested that I call some of his customers starting with a fantastic bagel shop who immediately shot me down. Next I called a place called 'paris bakery' who's mainly a patisserie and frankly their breads are disappointing but I struck up a rapport with one of the employees who's happy to sell a block (1lb) for 3.50. Funny thing is it depends who I talk to. Last weekend I was running low and spoke to someone else who informed they no longer bake breads in house but a few days later different story and the usual guy said no prob we got yeast. Its the best way since if any fancy culinary suppliers carry it they only carry small amounts and charge and arm and a leg. All part of the adventure !

Lechem's picture
Lechem

Tastes better too. 

kendalm's picture
kendalm

At least for me its hard to distinguish the difference after all fresh and dry are the same organisms just one is dryer what I like is the portions of fresh are larger and you not seal with 1-2 grams at a time but rather 8,9,10+ for a kg bake and it's nice to be able to smell the yeast in its fresh format (even though many people hate the odor you come to appreciate it)