When comparing the flavor outcomes, what is a major pro of using fresh yeast?

Using fresh yeast can significantly enhance the flavor profile of baked goods, which is a key reason why many bakers prefer it in specific recipes. Fresh yeast is often regarded as providing a more pronounced and complex flavor compared to other types of yeast, such as active dry or instant yeast. This is largely due to the fact that fresh yeast is alive and has a higher concentration of yeast cells, which can result in a more vigorous fermentation process. This active fermentation can produce more flavorful compounds, such as esters and alcohols, contributing to improved taste and aroma in the final product.

Additionally, fresh yeast tends to act more quickly and efficiently in some formulas, allowing for greater control over the fermentation process, which can also enhance flavor development. The use of fresh yeast is particularly popular in artisanal baking, where flavor is a paramount criterion. This improvement in flavor can make a noticeable difference in the quality of the final baked goods, thereby making fresh yeast a favored choice for enhancing the sensory qualities of baking.