Fresh yeast should be stirred into lukewarm dough liquid (about 36 ° C, never higher or you kill it) or cold dough liquid for a cold rise. Next, mix with all the other baking ingredients before you work it all together until the dough is smooth and elastic. Too much yeast in your fridge? Nearing expiry? You can freeze it – but pop it into a bag because it will go liquid when you defrost it. If using previously frozen yeast we recommend upping the quantity slightly (by 10% or so) or leave dough to prove longer than you usually would.
