I`m new to the Bread Digest, so my apologies if this has been discussed before.
I`ve got an R2D2 machine, and have been experimenting with using yeast cakes
instead of dried yeast. So far I`ve been very sucessful using one stardard
size cake per loaf, disolving the yeast in warm water and adding the
yeast/water mixture with the other liquids. I would be interested in hearing
the results from anyone else who has tried yeast cakes.
Btw, I started experimenting after being unhappy with the strong yeast flavor
that I was getting from dried yeast (both Fleishman`s and Red Star). I noticed
that store-bought bread doesn`t have such a strong flavor, so it made sense to
try to use the same yeast as commercial bakerys. Many (though not all) large
supermarkets carry yeast cakes (both Fleischman`s and Red Star).