yeast@methods.ca

Michael Smith in The Afternoon Tea Book has some "Guidelines to Successful Bread Making" which contain these remarks on the various ways fresh yeast is incorporated into dough.

Fresh yeast can be added to the flour in any one of three ways: (a) blending it with the warm liquid, then adding it to the flour; (b) the batter method, in which one-third of the flour is mixed with the yeast liquid, left in a warm place for 20 minutes until frothy, then added to the rest of the flour; or (c) the yeast can be blended with part of the liquid, then added to the dry ingredients, and the remaining liquid.

The book goes on to describe the activation of dry yeast.