<sf> wrote in message ...
> On Fri, 14 Dec 2007 10:46:50 -0500, "Dee.Dee" >
> wrote:
>
>>I bake bread a lot, but I don't use the fresh yeast. I believe Boron
>>uses
>>the fresh (wet) yeast for her baking; it is not readily available to me --
>>and one has to be careful (I've heard) about it being fresh or keeping it
>>fresh.
>
> Fresh? Is that cake yeast or yeast cake.... whatever it's called?
>

Yes, dear sf.

http://www.foodsubs.com/LeavenYeast.html

fresh yeast = compressed yeast = active fresh yeast = cake yeast = baker's
compressed yeast = wet yeast


Note:
but it's very perishable and loses potency a few weeks after it's packed.


Note the substitution amount is 2-1/4 teaspoon which is the amount that is
in a over-the-counter pack of yeast.




Quote:
Equivalents: 2-ounce cake = 3 X 0.6-ounce cakes Notes: This form of
yeast usually comes in 0.6-ounce or 2-ounce foil-wrapped cakes. It works
faster and longer than active dry yeast, but it's very perishable and loses
potency a few weeks after it's packed. It's popular among commercial
bakers, who can keep ahead of the expiration dates, but home bakers usually
prefer dry yeast. To use, soften the cake in a liquid that's 70° - 80° F.
Store fresh yeast in the refrigerator, well wrapped, or in the freezer,
where it will keep for up to four months. If you freeze it, defrost it for
a day in the refrigerator before using.

Substitutes: active dry yeast (Substitute one package or 2 1/4 teaspoons
for each .6-ounce cake of compressed yeast) OR instant yeast (Substitute one
package or 2 1/4 teaspoons for each cake of compressed yeast) OR bread
machine yeast (Substitute 2 1/4 teaspoons for each cake of compressed yeast)
End Quote.