Fresh yeast, also called baker’s yeast, cake yeast or compressed yeast, is my preferred type of yeast when making bread. It should be kept in the fridge and lasts up to 4 weeks. Fresh yeast has no artificial additives. Although not widely available in Australian shops, it is possible to find it in some delis and bakeries.

To by fresh yeast look for a nice creamy colour without any dark or dried out spots. It should smell pleasantly and crumble easily.