Fresh Yeast
Having used sourdough starter now for some years, and tinned dried yeast on my boat, I decided I wanted to try fresh yeast again. It is YEARS since I used this! Buying it was a problem - the local health food shop had none, or the local supermarkets.
Eventually I asked at a HUGE supermarket bakery, who said they didn't sell fresh yeast but they would GIVE me some! The man went off, and came back with a ball of yeast which I weighed when I got home. 8 ounces!
I made a mixed grain loaf and loved the smell (so much nicer than dried yeast) and the way it behaved. But this took half an ounce! I'll make pizza this week, and more bread - I'll try ciabatta with it and probably foccaccia - but how long does fresh yeast keep?
Any advice as to what else to make to use it up, and for storage in a fridge? Can I make a dough and keep that going, in the manner of a sourdough?
Thanks,
Andrew
I only ever use fresh yeast now, and do all my yeast baking with it....
The old way was to cream it with a little sugar till it goes to a sort of syrup, only takes moments, but now I just crumple it in to my flour and water/ale adding the salt last.
A friend in Sussex UK usually gets a lump of yeast given to him by Sainsbury's, here in Canada I buy about 1/2 pound at a time, it's quite cheap.
qahtan
actualy i have had fresy yeast last for about 2 month in the fridg. when it dryes at the edge just cut the dry spots off and the rest will be fine i
f stored in plastic wrap it will not dry at all.
when fresh the gray clay looking stuff will crumble sharply
when the yeast is getting old it feels and presses like putty or modeling clay.