I have made several raisin breads using a recipe I copied from a library book. I use nearly 1/3 of the weight is raisins, so it appears abundantly fruity. But the 'Raisin Bread' recipe contains fresh yeast. I can't imagine any health food store would sell it and haven't tried to ask them. Is this fresh yeast different from my home made yeasts in my starter only packaged in a different form e.g. a cake or something?
I have done loaves of fruit bread using dry yeast and this speeds up the rising a lot. And I've tried leaving out the added yeasts, using only 150 g of starter, and it still doubled in size. Would I need fresh yeast to help the rising?