Working with Yeast

All the recipes that call for yeast state the amount in terms of both active dry yeast and compressed yeast. Although there is not an enormous difference between the way each performs, compressed yeast dissolves on contact with warm liquid, while active dry yeast needs a few minutes to soften. I treat both the same way, whisking the yeast into warm liquid and then adding the liquid to the flour to form a sponge. Since the sponge is fairly loose, fermentation begins immediately and the yeast begins to multiply. When the sponge is added to the dough, the yeast already has a head start and the dough’s fermentation begins more quickly, thus reducing the time spent waiting for fermentation.