Cake Yeast, also known as wet, fresh or compressed yeast, has been used for decades by veteran bakers and is still popular today.
Active, fresh baking yeast, enough for 500 - 1000g flour. Keep it stored well-wrapped in the refrigerator until you use it or it can also be stored in the freezer, but let it come to room temperature before using.
To use fresh yeast, crumble it into small pieces first. After that, you can add it to the dry ingredients or soften it in warm water and proceed with the recipe. Fresh yeast is great in breads that require a long, slow rising time, as it activates more quickly than dried yeast and also stays active for a longer period of time.