How does the use of fresh yeast compare to dry yeast in baking?

Fresh yeast indeed has a shorter shelf life compared to dry yeast, which is typically more shelf-stable due to its dehydration process that extends its usability. The flavor generated by fresh yeast is often described as more complex and nuanced, contributing positively to the overall taste of baked goods. This enhanced flavor profile is particularly valued in artisan breads and other yeasted products where the fermentation process is key to developing depth and character.

The other options do not accurately represent the comparison between fresh and dry yeast. For instance, fresh yeast is not more commonly used in desserts; it is primarily utilized in bread making. Additionally, while dry yeast is effective in various baking applications, it does not negate the effectiveness of fresh yeast in quick breads or other recipes. The choice of yeast often depends on the specific desired outcomes in flavor and texture.