What is wet mayo?
Wet yeast is the traditional culture, made from water and flour, kept active in the refrigerator or on the kitchen counter. It requires regular feeding (once every 1-2 days), attention to temperature, and a bit of experience.
Pro:
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Classic taste, deep aroma, total control over fermentation.
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You can "educate" the sourdough according to your preferences (sourer, sweeter, more robust).
Cons:
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If you forget to feed it, it "dies".
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You need patience: between 7 and 14 days to start from scratch.
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Many beginners throw away the first 2-3 batches due to errors (waste of flour and time).
What is dry yeast?
Dry yeast is a mature culture starter, dehydrated for maximum stability and easy reactivation. At Fermented Yeast, the culture has been started since 1916 and is guaranteed to come back to life with vigor in just a few days.
Pro:
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Fast activation (3-5 days) – guaranteed success from the first time.
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Stability during transport and storage: Does not deteriorate at variable temperatures.
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It doesn't require constant feeding: You only do it when you feel like eating bread.
Cons:
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You need a short rehydration phase, but you receive clear instructions (print & video).
|
Wet May |
Super Active Dry Yeast |
|
|---|---|---|
|
Starting |
7-14 days |
3-5 days |
|
Stability |
Sensitive, requires feeding |
Very stable, doesn't die |
|
Risk of failure |
Great for beginners |
At least 95% success rate from the first try |
|
Flour consumption |
Raised, surplus thrown away |
Zero waste, you use everything |
|
Taste/aroma |
Deep, complex taste |
Authentic taste, easy to reproduce |
Frequently Asked Questions (FAQ):
Can I keep the starter dry long term?
→ Yes, even for months, without losing its power.
Do I need to have experience to use the dry starter?
→ No. Anyone can do it, with the step-by-step guide included.
Can I get the same taste as wet yeast?
→ Yes. The culture is the same, the only difference is comfort and time.
Myths debunked:
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Myth: Dried yeast is not as "live".
Reality: Once activated, it has the same microbial profile and yields the same quality.
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Myth: “Only with wet yeast can you make real bread.”
Reality: Our dry starter is originally a mature wet yeast, preserved for safety and guaranteed success.
