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If you are at a high altitude try reducing the yeast by ¼ teaspoon at a time until you find the right amount and replacing 1/4 cup whole flour for part of the all purpose.


There's overlap between wild yeast and the commercial kind: A recent study performed by the Wolfe lab in the Department of Biology at Tufts University, which uses fermented foods to study microbiomes, showed that the dominant yeast species in most sourdough cultures is Saccharomyces cerevisiae—the very same species used in store-bought yeast. Here is one ...


Yes, yeast-risen foods such as bread will contain trace quantities of ethanol. The concentration will likely be lower than that found in fresh fruit.


I am researching a couple of recipes for making your own yeast that I have from the 1910's and 20's that both have ginger in them. And another little comment in a set of cookbooks from the 50's that says ginger helps to activate the yeast and make it rise faster. I haven't tried it yet but I will be experimenting with it.

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