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I used the pizza dough yeast on making bagels, and it worked fine.


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Due to Coronavirus, it has been impossible to find baking yeast. So I bought some packets of this online thinking I might be able to use them to make bread. I was a bit put off when reading that it is not to be used for making bread, but being a biologist and home brewer I figured the yeast couldn’t be that much different than regular old Sacchromyces. I ...


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You can certainly use it immediately in the place of yeast in a recipe - you basically have done a pre-activation of the yeast. This is a common part of many recipes. You should also be able to store it in the fridge for at least a few days and then add it to a bread recipe without any problems. Yeast are quite hardy and will survive fairly well over that ...


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Yeast can most definitely be used if it's alive. Just be aware that you will need to keep feeding it or it will die. If you put it into the fridge that will slow down its metabolism. Yeast is all around us and you can make starter easily with no yeast simply by adding water to flour and waiting (yeast is already in the flour and in the air and crawling up ...


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Absolutely there is a way to propagate yeast, it's as simple as making a starter with it. Most of the time these days people create starters for sourdough using natural yeasts, but you can use them to feed any kind of yeast. All you would do is put flour and water in a container with some yeast, let it get to work and once you start to get bubbles put it in ...


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Overnight proofing in the fridge is a great way to improve flavor, as you suggest (creating more alcohol and allowing a better gluten structure). There are a couple of things you should keep in mind. First is the temperature and length of your bulk fermentation. Too long and/or at too high a temp it could be using up most of the sugars, and the yeast could ...


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With a solubility of 49 grams per hundred ml cold water https://en.wikipedia.org/wiki/Calcium_propanoate I would not worry about dissolving Ca propionate in anything before adding to your dough. As with sugar, the liquid already in the dough should be plenty to get your propionate dissolved.


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