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Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Wed Feb 19 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

158.0. "Rapid-Rise Yeast" by SUPER::MATTHEWS () Fri Aug 09 1985 22:38

It seems my supermarket no longer carries the old-fashioned dry yeast, in
favor of rapid-rise yeast.

I have no complaints so far; I've made bread and waffles, the old recipes work
fine with the new yeast, and dough does indeed rise in half the time (or a
little longer). 

Ever resistant to change, though... I just wondered whether anyone knows of any
circumstances under which the old slow-rise yeast still works better than the
new-fangled, more flatulent variety?

					Val

T.R	Title	User	Personal Name	Date	Lines
158.1		TONTO::EARLY		`Fri Oct 18 1985 15:57`	8
	How about sourdough bread ?? Beer ? Homemade Root-Beer ?
158.3		CNTROL::HAYS	I see SNOW!!!!!!!!!!!!!!!!!	`Tue Nov 10 1987 17:22`	4
	Both beer and rootbeer should be not be brewed with bread yeast. Ale yeast leaves a much nicer taste in a beverage. Phil
158.5	Brew it yourself time	CNTROL::HAYS	I see SNOW!!!!!!!!!!!!!!!!!	`Wed Nov 11 1987 12:45`	10
	Rootbeer is a low alcohol beer that can be brewed 'in the bottle'. You might ask this question in HOMEBREW (KP7 and all that). In general: Water, corn sugar, and extract are boiled, cooled by added more water, then lagar yeast is added, and the mixture is bottled. The bottles must be aged for about two weeks, and then enjoy! A good supplier for brewing supplies and equipment is Bierhous in Dedham, MA. 617-329-3782 Phil