You use fresh yeast the same way you use instant dry yeast, but you must crumble it into the bowl. Fresh yeast is also more active, so you need about a third as much. And it does make a difference.

When yeast is fresh and active, it produces carbon dioxide; this makes dough rise and gives baked goods their characteristic light and airy texture.

Bakery bread, however, is often made using fresh yeast. Although the jury's out, many people say that fresh yeast tastes better. Some argue that it gives a better rise, too.

Pay attention to your yeast • Experienced bakers generally prefer to use fresh yeast — sometimes called cake yeast or baker’s yeast — when making croissants, as it’s more reliable than ...

If you use yeast only occasionally, purchasing a three-strip packet is best. If you are a frequent baker, purchasing yeast in a 4-ounce jar or 1-pound package is much more economical.

The glucose in milk is the perfect match for yeast since sugar is its "food." This recipe is based on fresh yeast, but if using dry yeast or yeast granules (Shamrit), mix them with the flour instead.

Challah, like most bread, is fairly straightforward — flour, yeast, water, eggs, and maybe a few other ingredients, depending on your recipe. But as we’ve seen with the recent trend for ...

When yeast is fresh and active, it produces carbon dioxide; this makes dough rise and gives baked goods their characteristic light and airy texture.