Hi Jill, I wasn't able to find much information on Maca yeast, but it sounds like it was a form of "fast drying" fresh yeast. You should be able to get similar results with dry yeast, but your recipe will likely need a little tweaking to find just the right amount to use. Red Star has a helpful yeast conversion chart, which is a good place to start.  Using the type of flours your mom used, if possible, should also get you closer to her results. 

• Reply