SC - Yeast

[kathe1 at juno.com]

On Mon, 6 Jul 1998 08:50:33 -0500  "Decker, Terry D."
<TerryD at Health.State.OK.US> writes:
>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.

The stuff is supposed to take half the time of regular yeast! Since I'm
making pizza dough right now and it only  took about an hour to double in
volume, half that is trully impressive!  I'll check the ingredients list
to see what they added. Thanks.


>Bear 

Julleran

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