I bake and I have given up looking for fresh yeast. There are delicatessens that sell gum-like blocks of compressed yeast but it’s not a loss-leader that you’ll find on special next to the bananas in the supermarket. I now use instant dried yeast. It comes in a 280-gram tin that keeps in the freezer. Instant yeast is made by drying and forming yeast slurry into tiny pellets. The yeast cells are alive but dormant, protected by a layer of dead yeast cells. When a recipe calls for 10 grams of fresh yeast I use half the amount of dried yeast.
Source: Where can I find fresh yeast?
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