On Tue, 17 Jul 2012 13:39:08 +1000, "Farm1" >
wrote:

>"Boron Elgar" > wrote in message
>
>> I love working with fresh yeast. If I had my druthers, I'd use that
>> and sourdough starters only for all my breads.
>
>I can't say that I see a lot of difference in outcome between fresh cake
>yeast and dry yeast. But, like you, I too like fresh cake yeast although
>I've often wondered if it's a personal attitudinal thing ie, it's 'fresh' so
>it's alive as opposed to inert.

Yes, that "fresh" idea appeals to me, I admit, but you really get
quite a poof from it when working with enriched doughs - egg breads,
croissants, sticky buns. Most of my baking is lean breads - flour
water, salt leavening, so the rise is easier to achieve, and for those
a starter is fine.

>I used fresh yeast in 2 loaves I made yesterday - the Spelt one I've
>mentioned a couple of times (although it wasn't opure Spelt - I made it half
>Spelt, a quarter white and a quarter wholemeal) and my 'normal' old domestic
>one that I've been making since Adam was a boy - half wholemeal, half white
>flour.
>
Most of my freezer is filled with flours - from the plain to the
specialty. I like to put out 3 or 4 on the table as I mix up batches
of dough and just play around with ratios.

Boron