Author Topic: Fresh yeast  (Read 2220 times)

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Offline pattyfermenty

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Fresh yeast
« on: March 19, 2011, 08:15:01 AM »

I have read that Chris Bianco said that using fresh yeast as opposed to dry is critical.

I was hopeful that the group could come up with some reasons why this could be. It is interesting to me that someone with so much knowledge would come to a conclusion like that unless there was good reason to.

Also, I can find little information regarding the benefits of fresh vs dry yeast *with regard to flavor or crust characteristics. The benefits of fresh vs dry with regard to process are easily understood.


Offline Bill/SFNM

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Re: Fresh yeast
« Reply #1 on: March 19, 2011, 10:18:38 AM »
Try this to find a bunch of discussions on this topic:

1. Go to the home page of this forum
2. At the very bottom you will find a Google search bar
3. Enter "cake yeast" in the search bar