[tillyt]

I have used fresh yeast for many years now and agree with others it makes a better tasting loaf and much quicker to rise. I work in old fashioned pounds and ounces  I'm afraid, so I do one and a half pounds of strong white flour to 3/4 of an ounce of fresh yeast and that works perfect for me every time.

[Madame Cholet]

um i'll have to get baking again