date:Feb 19, 2019
the dough to rise, the better the flavour that will result from it. Fresh yeast has a particular taste and aroma that usually disappears during this stage of fermentation. After fermentation, an entirely different; a milder and sweeter taste is the result. Dry yeast, meanwhile, does not add much bready taste as fresh yeast. It can often add sharper and more fermented flavour to baked products especially if used in excess.
4. Quantity of use
In compositions, the quantity of dry yeast needed to