SC - Yeast
Decker, Terry D.
TerryD at Health.State.OK.US
Mon Jul 6 06:50:33 PDT 1998
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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