I found this useful video to share through become a better baker . All about the different types of Yeast and how to substitute one for another in a recipe.

Like many home bakers i regularly prepare bread for the day and although i have grown to love my stand mixer, i somehow feel less in control especially when making bread.

For me there is certainly something theraputic in kneading bread by hand, that sense of achievment when you have burned off a few calories and got to grips literally with any emotional stress you have is so very satisfying.

I always use fast action yeast because i can never get hold of fresh yeast, it's not widely available in supermarkets i shopt at in the UK.

It is said that fresh yeast and a slow, long rise gives you the best, most tasty bread, I suppose abit like slowly cooked meats, stews etc they always have more depth of flavour.
I'd be interested to know which type of yeast you use and let me know of any differences you have found +/-using both fresh and dry.