I get fresh cake yeast (compressed form) free from my local Supermarket so this is what I choose to use for all of my doughs, when using dried yeast the instructions always called for it to be mixed with warm water and sugar and left to froth before using, so i have done the same with my fresh yeast but it never froths up. results are always excellent though!
Is there any need to prove fresh yeast for 20-30 mins if I know its good?
