Also called “cake” yeast, this form of yeast is a living culture, taken straight from the fermentation vat — actually spun out via a centrifuge. Water is removed, then the live yeast is mixed with a little cottonseed oil, a few emulsifiers, then pressed to shape. It’s available in most larger supermarkets and is usually found on an upper shelf near the cream cheese (in the States).
The nice thing about fresh yeast is that it’s active when you buy it. It doesn’t need to “wake up” in order to be used, and a lot of people find that reassuring. Add it to a dough and you get a very fast and lively rise with it.READ ON