With dry materials, miscibility isn't really a concern. You can put in as much as you like.
Warm water is best for yeast because yeast is a living organism that likes to live in similar temperatures to humans. Put yeast in hot water and it dies, put it in cold water and it will not do its job properly (will be too cold to reproduce fast etc). Put it in water that is just right and it will thrive
Live yeast can be used to inflate a balloon if you give the yeast something to ferment (such as sugar). They then produce carbon dioxide as a waste product that could inflate a balloon. You should not expect it to be buoyant, however, for CO2 is heavy as gases go (considerably heavier than air, for instance). The yeast cannot use salt for much of anything, however.
It can be done, but it is not a good idea to leave them much longer than that. If they were put in to wash overnight, then they should be put out to dry as soon as possible.
You can measure flour in kilograms, or (for smaller quantities, typical for recipes) in grams.You can measure flour in kilograms, or (for smaller quantities, typical for recipes) in grams.You can measure flour in kilograms, or (for smaller quantities, typical for recipes) in grams.You can measure flour in kilograms, or (for smaller quantities, typical for recipes) in grams.
Yeast eats the sugar giving off CO2 which is a gas that will inflate the balloon. Added: But since carbon dioxide is heavier than air this balloon gas will never reach the 'top'
Flour, like yeast or starch, is used for thickening as well as rising in breads, cakes, etc.
most of the bread makers tell you to put all liquids in first then all dry ingredients and then make a depresson in the flour and put the yeast in and make sure it doesn't touch any liquid ..
flour is mixed with water,salt sugar and yeast, kneaded into shape, and then put in a sort of steamer, where the sugar reacts with the yeast, causing the dough to rise, then it is baked in an oven.
For a dough made with five pounds of flour, the general rule of thumb is to use about 2-3% of the flour's weight in dry yeast. This means you would use approximately 0.1-0.15 pounds (or 1.6-2.4 ounces) of dry yeast for five pounds of flour. It's important to note that the exact amount may vary depending on the recipe and desired fermentation time. It's always best to refer to a specific recipe for precise measurements.
The main ingredients in bread are flour, water, yeast, and salt. Flour provides the structure, water activates the yeast and binds the ingredients, yeast ferments the dough to make it rise, and salt enhances flavor and regulates fermentation. Other optional ingredients may include sugar, fat, and additional flavorings or additives.
Packaging. There is a difference though between dry yeast and rapid rise yeast. Dry or active dry yeast should be proofed (checked to see if still alive) first. Rapid rise yeast can be mixed with the dry ingredients. Follow the package directions.
Yes but just don't put yeast in them too! That would be bad:(
Flour, milk, sugar, salt, yeast
Flour, milk, sugar, salt, yeast.
You probably put too much flour in and you might not have mixed the batter well enough to incorparate all fo the ingredients (wet and dry) together and you could have also baked it for too long, also, causing it to dry out.
it depends....
Nothing. The yeast needs to be activated. Sensible answer: If the mixture is kept perfectly dry, not a lot. Yeasts need moisture and a slightly acidic pH to activate. The yeast works by digesting the sugars and starches in the mixture to make more more yeast (by reproduction) and carbon dioxide. this process is called fermentation and is the process by which alcohol is made. It is important to understand that yeasts work better in warmer conditions than they do in cold conditions. So if its warm and damp or moist it will start to ferment and give off carbon dioxide which is what makes bread and cakes rise. However too high a temperature and the yeast is killed off.