1Mainebrew

Recipes 

Did anyone else notice that it said "cake yeast"? Could that be different than a yeast cake? I'm no baker or brewing history buff, just saying...

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Bucket: C-Hop Cream Ale
Carboy 1: Air
Carboy 2: Air
Carboy 3: Hard Organic Cider w/ 4184
Better Bottle: IPA (secondary)
Growler Fermenter:Pilsner
Keg 1: Crop Chopper PAL (left tap)
Keg 2: Summah Stout-(right tap)
Keg 3: Oktoberfest (lagering)
Keg 4: CO2
Bottles: Hard Cider, ESB

In the Works: Black IPA

Favorite Recipe #1: Kate the Great Clone
Favorite Recipe #2: Crop Chopper PAL
Favorite Recipe #3: Curieux Clone

Revvy

Recipes 

Clearly you're not a baker.

Yeast is not a common ingredient in baking cakes. Any co2 production for cakes usually comes from things like baking powder or soda.

When they refer to yeast cakes, they mean cakes (blocks) of yeast.







Another term for it is "active fresh yeast."

But it is technically different from our brewing definition of a yeast cake, which is what we call the yeast at the bottom of a fermentation vessel, which is usually the end product of fermentaion. Cake yeast is virginal.

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GoHawks

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Salt may have been used to reduce bacterial contamination.

Jtc2811

Recipes 

The salt could also have been a yeast retardant. I was told by a baker once that bread has salt in it mainly to offset the yeast's production of CO2 and consumption of sugar/starches... I know when baking traditional bread you want to pour the salt and yeast on opposite sides of the bowl, and not let them touch until vigorous mixing has started.