01-03-2012, 12:24 PM
If you mean for baking bread, dehydrated yeast is perfectly OK. It will be sold specifically as baker's yeast. It lasts for a few months before it loses effectiveness. If you have some but it is over about 4 months age, double the amount you put in.
Fresh yeast is great but not a huge amount better than dehydrated yeast. It has a very short shelf life but if you bake every day you can make your own culture and then keep it going. You need a bit more experience and technique to get best results from fresh yeast whereas dehydrated yeast can just be chucked in without worry if you use the right amount.
If you are talking about home brewing, use dehydrated brewing yeast. Use a type specifically sold for the drink you are brewing - don't use wine yeast
Fresh yeast is great but not a huge amount better than dehydrated yeast. It has a very short shelf life but if you bake every day you can make your own culture and then keep it going. You need a bit more experience and technique to get best results from fresh yeast whereas dehydrated yeast can just be chucked in without worry if you use the right amount.
If you are talking about home brewing, use dehydrated brewing yeast. Use a type specifically sold for the drink you are brewing - don't use wine yeast