Why is dry yeast more common than fresh yeast?
This is just out of curiosity really, but why is dry yeast THE yeast in all recipes (from the US and the UK) requiring yeast that I've read? Where I live, Scandinavia, fresh yeast is the one to use in 99% of the cases where yeast is required. Is it the fact that fresh yeast is a perishable good?
Recommended by Food52
10 Comments
Here a package of fresh yeast is 50g (less than 2 ounces according to Google) and it costs between 1-2 US dollars depending on if you want one for bread doughs or for sweet doughs (there's a third option that's organic but it costs a bit more).
fresh yeast (even if it is not officially sold this way).