val189 wrote:

> Oh well, I have a huge 2 lb. cake of fresh yeast a friend mailed me -
> thinking he was helping me be frugal. Got it from a bakery.
> How do I substitute it for the usual active dry yeast to make bread
> in my ABM? Most of my recipes call for 2 and a half teaspoons of the
> active dry yeast. Equal amounts? Ratio?

As I recall, the standard unit of compressed wet yeast was about 1/2
inch cube, maybe a slight bit bigger. That was replaced by the 14 g, 2.5
tsp of active dry yeast.

Dave