Hi All I am presently working with a company that is looking to make all their bread products organic. The organic yeast they are looking at using comes only in "dry". The formulas they use now uses cake yeast and use the "dump" method. I have been working with conversions from cake to dry, etc. I also know we will have to hydrate the yeast before use. Is anyone out there doing this? Any advice to what I should look out for? Etc. Any help would be greatly appreciated.
post #1 of 2
8/21/13 at 10:33am