A Note On Yeast and Salt

There are different kinds of yeast for baking and each works differently. Until recently it was considered cheating to use anything except pure, compressed cake yeast, which originally was the yeast residue collected at breweries, pressed into soaplike cakes, and recycled for bread production (it is now made in yeast facilities with very sophisticated equipment). It was thought that dry granulated yeast imparted an inferior flavor. But cake yeast is difficult to work with, cannot be stored indefinitely, is temperamental, and not always available.