Fresh yeast: Fresh yeast is baker's yeast. It generally comes in a pressed form packaged in cubes.
Very crumbly, it is easily incorporated into the kneader after having been diluted in a lukewarm liquid (25° C no more).
It retains its properties when stored cold between 0 and 10°C. The optimum temperature is around 4°C.
We never put fresh yeast in contact with salt (salt "kills" the yeast).
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