SC - Re: Yeast

[kathe1 at juno.com]

>
>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

_____________________________________________________________________
You don't need to buy Internet access to use free Internet e-mail.
Get completely free e-mail from Juno at http://www.juno.com
Or call Juno at (800) 654-JUNO [654-5866]
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================