Mineral yeast food (MYF) is used in commercial bread baking to condition water for optimal fermentation. Since the amount and type of conditioners added to water supplies vary from one area to another, the baker must choose the appropriate mineral yeast food for their particular water supply so that the yeast will have the optimal environment for growth. Normal MYF usage levels are from 0.75 percent, based on flour weight. Mineral yeast food is not used in artisanal bread making.
