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SaltRevolutionary917 OP t1_iyaurq3 wrote

Repost without the back story, suck it, mods.^jk ^im ^sorry

This is fresh yeast. Which for whatever reason is uncommon in the US. Here in Denmark it’s pretty much the only thing we use in baking.

As far as I know neither is better (instant/active dry vs fresh) and I have no idea why the two cultures on either side of the Atlantic developed such stark differences in yeast preparation method over time, but it is … mildly interesting.

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r1ch999999 t1_iyb5zqc wrote

Fresh yeast tends to not last as long, so if you're not baking on a regular basis dried yeast is better for you.

I use dried yeast or sourdough starter, depending on what I'm making.

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Registered_User666 t1_iyb6i82 wrote

I worked in a restaurant (U.S.) when I was young and we used 1 lbs blocks of this yeast for making dough. You’re correct, It’s very uncommon to see it being sold to everyday consumers, probably because it very expensive compared to dry.

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