date:Feb 19, 2019
hese questions are considered below:
1. Mean time to activeness
Both fresh and dry yeast could be dissolved in some form of warm liquid to get them active. This is done until bubbles begin to rise to the surface of the yeast composition just before it is added to the other baking ingredients (also known as proofing). But as a result of the size of granules, dry yeast generally has low mean time to activeness than fresh yeast. Fresh yeast has smaller granules and a very high percentage of live