yeast cake
Yeast cakes are a source of B vitamins (particularly thiamine, riboflavin, and niacin) and contain some minerals including selenium and potassium. They also contain amino acids and contribute trace levels of protein to fermented doughs.
About
Yeast cake, also known as a pressed yeast cake or fresh yeast block, is a concentrated form of Saccharomyces cerevisiae yeast compressed into a solid cake or block shape. Unlike dry yeast, which has had most of its moisture removed, yeast cake retains approximately 70% moisture content, giving it a crumbly, moist texture and a pale tan to beige color. The yeast cells are living organisms in a dormant state, requiring refrigeration to slow metabolic activity and extend shelf life to approximately 2-3 weeks.
Yeast cakes are the traditional and preferred form of yeast in European baking, particularly in Central and Eastern Europe, and remain standard in professional and artisanal bakeries worldwide. The high moisture content makes them particularly effective for developing flavor in doughs and creating optimal fermentation conditions, though they are less shelf-stable than their dried counterparts.
Culinary Uses
Yeast cakes are used to leaven bread doughs, enriched doughs for pastries, and fermented beverages. They are crumbled or dissolved into liquids (water, milk) before mixing into flour and other dry ingredients. Due to their higher moisture content and more robust yeast cell viability, yeast cakes are preferred in artisanal bakeries for production of sourdough companions, laminated doughs (croissants, Danish pastries), and European-style breads. They are also used in the fermentation of certain beverages and in some traditional cake batters where fermentation contributes to rise and texture.