Fresh yeast and instant yeast should work the same way however one would need to use 3x the amount of fresh yeast by weight when using in a recipe for dried yeast.
it's more about portions and fresh is at least a third as concentrated as instant - probably more like a quarter and regular active dry yeast os 1/3. At least that's what many conversions say. The difference is hard to notice but the most obvious advantage with fresh yeast is when it comes to small bakes where say one or less of a gram is required. Converting that to instant yeilds tiny amount's that are tricky to measure and it's nice to weigh out a larger block. So far i have found that instant and fresh are more alike than active and fresh (just fwiw)
Not quite sure I understand.
Fresh yeast and instant yeast should work the same way however one would need to use 3x the amount of fresh yeast by weight when using in a recipe for dried yeast.
it's more about portions and fresh is at least a third as concentrated as instant - probably more like a quarter and regular active dry yeast os 1/3. At least that's what many conversions say. The difference is hard to notice but the most obvious advantage with fresh yeast is when it comes to small bakes where say one or less of a gram is required. Converting that to instant yeilds tiny amount's that are tricky to measure and it's nice to weigh out a larger block. So far i have found that instant and fresh are more alike than active and fresh (just fwiw)