When I was young, we only used fresh yeast to bake.
Fresh yeast is hard to find in the US.
Dry yeast has its pros: It keeps well, it is readily available and easy to use - also many recipes here call for dry yeast.
But I want to get to my roots again and NEVER BUY YEAST AGAIN
So here we are -making homemade fresh yeast from dry yeast.
Which in itself gets you 10x the yeast you started with - then we will extend the yeast and grow it whenever we need to.
it can be frozen as well - you can put it in ice cube containers in measured portions. it can easily be converted to be used in any recipes that call for the dry yeast:
for any regular light (white flour or sweet yeast doughs) use double the amount of fresh yeast to dry yeast (so 7g of dry yeast would be 14g of fresh yeast).
For heavier good, such as mixed (rye and whole wheat breads) use 3x the amount of fresh yeast as required in dry yeast.
For very heavy (whole grains/dark) breads you can do 4x the fresh to dry yeast proportions..
