What's the difference between fresh yeast and instant yeast ?
Instant yeast looks easier to use but why people still use fresh yeast bulk ?
Is there a negative effect if I use fresh yeast to the dough in which a recipe calls for instant yeast ? Of course, modification for the amount of yeast will be considered.
As for instant yeast, I 've found that there is another package of yeast for enriched dough . Does it have different types of yeast from the yeast for lean dough ?
Thank you ,