Making bread with fresh yeast

I used to use fresh yeast. I think it was 2 oz yeast to 3lbs of flour. Method as Chewbacca wrote.
As for freezing - It probably does work, but after cutting your piece off the frozen block you need to leave it to thaw out slowly before use.
I used to freeze prepared dough and use later. Even after slow thawing it never had that spring of freshly made dough.

You should always use twice as much fresh yeast as dried, so two teaspoons of fresh should do it.

If using fresh yeast in a bread maker: Live yeast can be a bit of a hit or miss when used. Bread makers are designed to use the faster working dried yeast that are made for bread makers. I would stick to this type for more constant results with a machine. If making by hand, then live yeast is a must

Thank you. Yes, quite sizeable portions, so I'll freeze them. Not much information on Google, that is why I asked on this site. I'll look at old cookery books to check the exact quantities, Chewbacca. I'll let you know the results!

To use fresh yeast, break up into a bowl and add sugar and a little lukewarm water or milk then mash with a fork to dissolve. It should foam after 5-10min when dissolved. This is a good way to tell if yeast is still active before continuing with recipe.

Haven't used fresh yeast for many (over 40) years - used to get it from the local baker. The kids hated the smell of it. Just google it and get full instructions on use!! I read you can freeze it as well which is great especially as you probably got a sizeable portion. Do let us know how the baking turns out.