P.J. I read your article with great interest. A bakery we work with uses 1-lb blocks of fresh compressed yeast in their dough. They are looking for a simple testing method to determine if a lot is good or not (they just lost half a day and several doughs due to bad yeast). Could the method you describe for instant and active dry yeast be adapted? I'm trying to find them a solution that doesn't require a chemist to perform the test. Thank you, Jim K.

• Reply