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Which is the best baking yeast?

by Bryony Harrison (follow)
I'm a freelance writer & poet; if you would like to read my poetry, please check out my book, 'Poems on the Page' from tinyurl.com/pgyyx76
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fast action yeast, yeast, sainsbury's


When baking bread, which type of yeast do you prefer to use and why? There is wet yeast, dry yeast, fast action, and you can even cultivate your own.

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I have never used fresh yeast before because it has to be used pretty quickly. It isn't something that you can store in the cupboard. For the most part I use fast action yeast because as the name suggests, it is quick and easy, not needing to be reconstituted in water. Occasionally, however, I cultivate my own yeast when I want to make sourdough bread. To do this, I add equal parts bread flour with water, and add a few tablespoons of yoghurt. Of course, for soda bread, bicarbonate of soda is used instead of yeast.
I love using fresh yeast, but I've only ever used it in a cooking school environment. There we use it enough for it to be worth it. I also love the smell of the big blocks of fresh yeast. :)
My brother would know - he bakes some delicious pizza dough using a special sort of yeast.

The standard yeast and some mean cooking skills are what's required to make something great. The yeast shouldn't have a major influence on the food.
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