Fresh yeast is sold in compressed blocks in the refrigerated area of your supermarket. It needs to be dissolved in warm water and some sugar before adding to a dough. You may see recipes that instruct you to “proof” your yeast. This means to dissolve the yeast in warm water and sugar and watch for bubbles which will “prove” the freshness of the yeast. If the yeast doesn’t bubble, don’t use it, as it won’t work.
Active dry and instant yeast both come in granules, but instant is much finer. Both of these can be added directly into your dry ingredients, but since active dry has small grains, I prefer to dissolve it first.
Photography by Saraizel Senderovits