Two Loaves Are Better than One
Yum! Home-baked bread!Kitchen Therapy! I came away with a small sample of fresh yeast (also called cake yeast), which Chef Waldemar strongly recommended over the usual dry yeast from the grocery store. I am a convert. It smells better, it's easy to use, it just seems more "alive" than the other stuff. These are the only things you need to remember to use fresh yeast:
- it's sold at bakeries... but you'll have to ask; they'll have it in the back. (I love that, it almost feels illegal. You can ask for it in hushed tones, with a knowing nod to the bakers behind the counter, acknowledging this little secret you share...) It costs $2.25 for a 1 lb brick that looks like a block of butter.
- keep it in the fridge for up to 10 days, or until little black spots appear. Yeah, you'll probably have to throw some away.
- to proof: crumble 0.6 ounce of it in a bowl (um, like a tablespoon? Invest in a kitchen scale.), add some of the flour and warm (not hot) water from your recipe, let stand for 10 minutes, then continue with the recipe in the usual way...