I have a type of yeast that I'm finding hard to identify by English standard.
These are picture of it:
cut in half
In my country, Bulgaria, we call it "live" yeast, despite that both kinds of yeast sold here are actually live. The other kind sold here (called "dry" yeast) is sold in little packets of 7 or 10g and inside it looks like a lot of tiny cillindrical thingies with tiny holes in them. I always thought those are the yeast creatures, themselves, but it might be a way of packing them.
Anyway, since there isn't much information about such things on the Bulgarian internet I want to look things up on the English-speaking one but I don't know if the yeast in the pictures is what you'd call "instant" yeast, as it doesn't look anything like what I've seen on the 'net for it.
The reason I want to know what it would be called in English is that I want to know if there is any difference in the bread product depending on the type of yeast used. From all I've read, both in ENG and BUL 'nets, the only difference between the "live" and "dry" yeast ("instant" and whatever the other kind was called) was that you have to "activate" one kind and you can straight up use the other kind right off the bat.
Is that the only difference between the types of yeast? If I don't care about "activation", can I use either one to the same effect?