For those reasons, if you're new to baking with yeast, it's not a bad idea to start with the more accessible dry yeast and transition to fresh yeast if you find you use it often enough.

In Central and Western Europe, there are many versions of Stollen, the sweet and dense loaf full of flavors and aromas. This is our version.

Line two large baking sheets with baking parchment or silicone paper. Put the flour, salt and yeast into the bowl of a freestanding electric mixer fitted with a dough hook. (Don’t put the salt ...

Store the different types of yeast carefully according to the packet instructions because they won’t work if they become stale. Fresh yeast must be refrigerated and will become inactive quite ...

and brewer's yeast retreated to the beerworks—except in Italy, where chefs like Riccardo Camanini grew up with fresh cakes of it in the fridge. Camanini is a nostalgic guy. At Lido 84 on Lake ...

in Poland it is actually much more common to use fresh yeast. This is because they are much more suitable for sweet, heavier baking. Fresh yeast can be found in the fridges of Polish shops of all ...