Wet yeast is had to find. It is used more in commercial baking than that of the home baker. I am going to touch briefly on it, and then Thursday we will talk about the differences between dry instant and dry active.
Wet yeast has many names: Cake Yeast, Fresh Yeast, or Compressed Yeast. This type of yeast is extremely hard to find. ( I am looking for it as I want to include it in our experiment on Friday!)
Joyofbaking.com has a GREAT article on yeast. In which they touched briefly on wet yeast. This is what they said
Fresh yeast is ivory colored with a yellowish hue and is soft and moist and should easily crumble. Make sure it is fresh smelling and there are no dark or dried places on the yeast. It is mainly used by professionals as it is highly perishable and must be used within a short time of opening. It is sold is .06 ounce foil packages and must be refrigerated. Compressed yeast contains about 70% moisture. It needs to be proofed before using and should have a pleasant yeasty smell and be foamy.
I have never used wet yeast before, but hope to find it so I can try it!
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