Q&A for How to Activate Fresh Yeast

Is the water too hot, or are you adding salt? Both will kill the yeast. Also, look at how you're storing it before use. Is the area too hot? Is it in direct sunlight?

Use quick yeast, but carefully read the instructions and keep a close eye on it. You might find watching a "how to" video online in advance helpful.

You can freeze it, but fresh yeast has shorter shelf life, so you should use it within two weeks.

No. The correct water temperature and waiting is the best approach.

According to Paul Hollywood (of The Great British Bakeoff), yes, you can use milk as long as it's warmed. The ideal temperatures for fresh yeast are between 90 and 100 degrees Fahrenheit (32 to 38 degrees Celsius),

In the fridge, but it doesn't last as long as dry yeast, so mind the date on it.

For this amount, you'd use 6 and 3/4 tablespoons of yeast. Many recipes will call for about 1 packet/package of yeast for each 6 to 7 cups of flour. Five pounds of flour is 17 1/2 cups; so it's roughly 3 times the amount. A package of yeast is 2 1/4 teaspoons.

Yes, that is how a sourdough starter is made. Fresh yeast is natural, it hasn't had any food science changes made to it like other types of yeast like Active Dry, Instant, and Rapid Rise yeast.

7g of dried yeast is equal to 21g of fresh yeast. Using that formula, the recipe you're using should clarify the amount of yeast needed.

If you are using fresh yeast, then you are not making sourdough. You are making bread. The point of sourdough is that it relies on natural yeasts from the air.

Use twice as much fresh yeast as the recipe calls for regular yeast. For example, 1 teaspoon of regular yeast is the equivalent of 2 teaspoons fresh yeast. Use a measuring spoon and pack it gently.

No, this is not necessary unless it is frozen. If frozen, then leave in the fridge to thaw first or let it get to room temperature.