I have a bread maker and I know you are supposed to use dry yeast - which I have been since I bought it. However, unfortunately I can no longer find a source for it here.
But, I discovered recently that my local supermarket has started stocking fresh yeast. I am totally unfamiliar with it and hoped that an expert on here might be able to answer a few questions for me. My apologies for any 'silly' questions in advance! :)
1. Can fresh yeast be used for making bread when the recipe for the bread maker states dry yeast?
Assuming the answer to the first question is yes...
2. If so, what is the relationship (quantity-wise) between dry and fresh yeast?
If a loaf recipe uses 1 teaspoon of dry yeast, how much do you use of the fresh yeast? It comes in a 25g pack and has the consistency of very soft nougat.
3. I assume that fresh yeast is a living organism and wondered if it could be cultivated or 'grown'. If so, is it easy to do, or is specialist equipment required.
Thanks for your time...