you puff up and expand into a giant loaf
Typically this is because you have used too much yeast or let it sit too long.
Yes. Special beer- or wine-making yeast are selectively bred for taste and alcohol tolerance, but I have been using ordinary baking yeast for home brewing for years, with great results.
Flour/ yolk egg / butter/sugar/ rum/ lemon ring/ raisin/ dry fruit/milk yeast/ water/ hone
Yeast is like a drug . It's name has no meaning to them, They are curious as to what it is and what it's like and what it taste's like
No, brewer's yeast and nutritional yeast are not the same. Brewer's yeast is a byproduct of beer making and has a bitter taste, while nutritional yeast is a deactivated yeast often used as a food supplement for its nutty, cheesy flavor.
Sour yeast!
Using expired yeast in baking can result in the dough not rising properly, leading to a dense and heavy final product. This can affect the texture and taste of the baked goods, making them less fluffy and flavorful. Additionally, expired yeast may not be as effective in fermenting the dough, which can impact the overall quality of the baked goods.
Yes just will taste alittle funky because all the nutrients in turbo yeast but in the end you'll have a beer that taste odd and gets you staggering around after a few..
Brewer's yeast can help repel fleas in cats due to its high content of B vitamins, particularly thiamine. When ingested by cats, the yeast produces a scent that is unappealing to fleas, making the cat less attractive to them. Additionally, some believe that the taste of brewer's yeast on the cat's skin can act as a natural deterrent to fleas.
Yes, bread yeast can be used to make beer, but it may result in a different flavor profile compared to using brewing yeast. Bread yeast may produce off-flavors and aromas in the beer, affecting its taste. Additionally, bread yeast may not ferment as efficiently as brewing yeast, potentially leading to incomplete fermentation and lower alcohol content in the beer.
Yes, that is theoretically possible. But it is unlikely. Many sweet yeast bread recipes contain quite a lot of sugar. If a sweet yeast bread fails to rise, the cause is usually something other than the amount of sugar. Yes
1. Over-proofing. (letting the sponge or dough rise too many times) 2. Letting the dough rise at too hot of a temperature, eg. over 100 degrees. 85 degrees is the optimal ambient temp. 3. Using too much yeast per loaf. This can vary with yeast, try cutting your yeast in half.