Fresh Cake Yeast vs Commercial Dry Yeast
My most recent endeavor , which was spurred during our most recent Community Bake [1] has been authentic French Traditional Baguettes [2]. With the help of KendalM, T65 french flour [3] 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 [4], but how necessary, if at all, is fresh yeast necessary for authentic baguettes. After reading an article from the San Francisco Baking Institute [5] 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.
Thanks,
Danny