Hi all--

Me again.

I'm currently reading/studying the BBGA percentage formula PDF and they're stating that ALL yeast measurements will refer to fresh compressed yeast. I'm a little bit confused already. Isn't fresh compressed yeast  somewhat of a rarity in today's modern world? I was under the (perhaps mistaken) impression that the type of cake yeast was put into drydock decades ago. Perhaps this is what professional bakeries use and I'm unaware of that fact. Anyways...they give the formula to convert fresh compressed yeast into instant yeast, but neglect to offer the formula to convert that to use active dry yeast.

Should I seek out fresh compressed yeast and abandon my penchant for active dry? I've always liked working with dry yeast and even tho I'm instructed (time & time again) to proof it first, I occasionally mix it up dry and it has yet to fail me. Anyways, if someone could enlighten me as to why such an organization as BBGA would use an out dated type of yeast  (if that's true,) please feel free to rap me over the head with your Ignorance Stick and educate an eager noob, but a noob nonetheless. Thanks all.

-s.w