From where did people get the yeast for their bread??
As an experiment, for my first attempt, I'm making a small batch of sauerkraut. Small like less than 1/3 of a head. Its setup is pretty amateur, no professional
I heard that there are two methods to develop yeast: in cold (which makes the dough taste better) and warm places (makes it develop faster). I also heard that I
I have just used dried yeast for a bread in the bread maker but there is still a lot left how long will it still be good to use after opening
Where can I buy live yeast? Who sells it? Can I buy it non-commercially? Does anyone sell it online? I've found it difficult to find, at least in the United St
Can nutritional yeast flakes be used as a bread leavening, or is the yeast really dead (is that what deactivated means?)?
I have been trying to make gluten-free bread in my bread maker for a few times now. It always fails. It doesn't rise how a funny shape (still the shape from kne
I make yeast roll dough in my bread machine, then form them into rolls and let them rise. They are delicious but when rising they seem to spread out and not ris
The background: I baked bread a couple of days ago, and I was out of yeast, so I borrowed a couple of packets of Fleischmann's Instant Yeast from a neighbor. I'
Im trying to learn all about bread making as im currently doing my svq as a craft baker. One question im having trouble answering is about dou
I bought dough containers and would like to know a couple things: When I mix the dough do I put it in the refrigerator right away and can I seal it with the lid
How and why does yeast grow and feed on the water? My children and I have been making yeast rolls and they keep asking why it expands,I don't know how to answer
I recently fermented a ginger soda using a ginger bug that I made. The bug seemed good to me - no funky mold growing on it, and it fizzled when I stirred it. Th
I made pizza dough (it was ready to use, you just add the liquid ingredients -oil and milk in my case- and the rest is similar to the usual process of letting i
I would like to know a good reason for adding commercial yeast (Saccharomyces cerevisiae) to a sourdough culture and would it survive?
I'm about to buy some ingreadients for a bread recipe which calls for quick yeast. I looked up some info and basically it looks like quick yeast is instant yea
My recipe calls for .25 ounce package of active dry yeast, and the package of active dry yeast that I purchased from the store is 1/4 ounce packages is this the
Nutritional Yeast isn't available at my location so i'm looking for alternatives. While searching Seasoned Advice i've found this question How can I make nutri
So hopefully this does not seem like too silly a question...but is there anything in a typical small packet of baker's yeast aside from actual yeast organisms (
My sunbeam 5891 does not give specifics on the knead/rise/bake times of each cycle, or what happens when you change the loaf size. Time slightly increases if I