I made a cottage loaf this weekend. I used a third whole wheat and the rest white flour. I recently bought fresh yeast which is a really good deal cost wise if you bake a lot. I found the fresh cake yeast at the Whole Foods bakery. I used 0.75 ounces of fresh yeast instead of the freeze dried package. I mixed it with the liquids and let it sit a bit before I mixed everything else together. The bread turned out great. The only problem with the cake yeast is it is very perishable and needs to be used within a few weeks or less. I have seen a few estimates for shelf life online. It can also be frozen, but I haven't had good results so far. It is probably because I forget about the yeast and it stays in the freezer way too long. Anyway, it produced a really nice bread with and great texture.
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