SC - alcohol content in beer

[Heather Law]

Check the ingredient list.  If it is just yeast, then you probably have a
brand name difference for dry active yeast.  If it has some kind of bromate
or bromic acid in addition to the yeast, this is a boosting agent more
commonly added to "self-rising" or "better bread" flours than to yeast.  If
it has sodium bicarbonate (and possibly cream of tarter), then it is using
baking powder to improve the aeration of the yeast.

I believe what you have is just a brand name difference.  Dry active yeast
produces about the fastest rise possible.  Compressed yeast is almost as
fast.  Barms, leavens, and starters are fairly slow.

Bear 

> I got a coupon for a free strip of Rapid-Rise yeast 
> What exactly is rapid-rise yeast? What do they do to it to make it rise
> faster? 
> 
> Julleran
> 
> 
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