<<Disclaimer: Verify this information before applying it to your situation.>>

I have two questions as result of hearing different things from different=

people.

1. Is there any reason not to use compressed yeast cakes?  Some places
suggest active dry, but if it is not available, couldn't I use compressed
cake?

2. The CSA guide lists Fleishman's brand compressed cake and active dry,
but for Red Star, is says "regular only".  Does anyone know what that
means?  Is that regular cake yeast, since generally speaking regular yeast
*is* the cake type (historically was the regular one) and dried forms are
processed with additional ingredients, etc.


Finally, what does yeast grown on?  Wouldn't they culture it on gluten
containing grains since that is traditionally what it is intended for?

IOW, why don't all yeast cakes have gluten in them?

Joanne
USA