William Lundy

August 15, 2022 at 1:45pm

Absolutely, positively agreed! I've been baking for a number of decades myself, and once I discovered instant yeast, I never looked back. Everything you say about convenience, rising power, and price aligns with my own personal and professional experience. The only thing for which I use fresh yeast these days is croissants: solely because our chef de patisserie demands it (and he's the owner of the bistro). Thanks for the post.

Your email address will not be published. Required fields are marked *

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.