Fresh Cake Yeast vs Commercial Dry Yeast
My most recent endeavor , which was spurred during our most recent Community Bake has been authentic French Traditional Baguettes. With the help of KendalM, T65 french flour that is milled from french grown grain was sourced.
Now, fresh cake yeast is being considered. I think I’ve found a good source for the yeast, but how necessary, if at all, is fresh yeast necessary for authentic baguettes. After reading an article from the San Francisco Baking Institute it may not be a necessity. The short shelf life and fragile handling is a consideration.
Hopefully those with Fresh Yeast experience will share their opinions.