How to make fresh yeast (cake yeast)

Submitted by nbicomputers on November 3, 2009 - 4:16pm.

i answered this here

http://www.thefreshloaf.com/node/14289/fresh-yeast

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Submitted by ehanner on November 3, 2009 - 6:08pm.

I set out today to find a local source for fresh yeast. A number of people have convinced me that it does make a difference so why not give it a try. The trick is to find a bakery that uses it that will sell it to me at a reasonable price. Here in Milwaukee (the home of Lesaffre Yeast Corporation, ) where the largest part of the fresh yeast used in North America is made, You wouldn't think it would be hard to find a block of yeast. 100 pounds, no problem if it's a regular order lol. The sales person that handles the Midwest suggested calling bakeries or pizza joints who tend to like the results from fresh.

Eventually I found a pizza place in a small town near by that was happy to sell me a 1 pound brick for $2.00 The 2 Oz cubes are $3.00 in the grocery stores. He had just gotten the weeks fresh supply and gave me one of the new bricks. I can't wait to try it out and make the conversion totally to fresh.

With proper storage, I hear the shelf life can be well over 2 Months so I'm not worried about spoilage. If I hadn't been able to find it locally, my next best answer was to order it from NY Bakers who also sells it reasonably and ships in a cold pack.

Eric

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Submitted by Mini Oven on November 3, 2009 - 10:11pm.

historical cookbooks - USA

I remember reading an old cookbook. I think ...late 1800's had recipes on making homemade yeast and cakes. Many recipes feed and then bottled the yeast. Here is a listing of old cookbooks and the pages can be read. I did see one for yeast cakes somewhere. I think Indiana or Michigan. Have fun!

http://www.digitalbookindex.com/_search/search010cookingfoodhistoricala.asp

Don't get lost...

Mini

Example: Eustis, Celestine Cooking In Old Creole Days. I got lost here for hours.