SC - Re:amydon vs. rice flour (was Sugar...)
Philip & Susan Troy
troy at asan.com
Tue Jul 7 05:01:40 PDT 1998
>
>To the best of my knowledge, there are 2 differences. One is the
>strain of
>yeast. Some are more vigorous than others, and just about every yeast
>manufacturer has it's own, which is why you'll find that the "same"
>yeast
>from different companies will act differently. Next is the process by
>which
>the yeast is deactivated, to keep it dormant till you wake it up when
>_you're_ ready for it to work. The process often used is a heat
>drying
>process. This does, however, kill off some of the yeast. Instant
>yeast is
>dried at lower temps than active dry, killing fewer yeasties in the
>process,
>so you get a faster start, and generally more bang for your buck.
>
>Rhiannon Cathaoir-mor
>Not Adamantius, nor Bear, but a baking freak, nevertheless.
That's okay. You had a good answer! :-)
Thanks.
Julleran
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