I would guess that "dehydrogenated yeast" is bog standard dried
yeast which the bakers buy in this condition as opposed to fresh yeast.
Commercially, it is probably cheaper
faster acting, more consistant and less prone to faults than fresh yeast.
I personallly prefer using fresh yeast but often have dried yeast stored
in case I run out.
>I was reading the ingredient list on a loaf of French bread in the store.
>One of the ingredients was . Anyone know what this
>is, and why it has to be dehydrogenated?