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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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Is this generally true about baking yeast?
In Alan's first post, the question is about the conversion between
Rapid Acting yeast and Active Dry Yeast. Later some following posts talked about instant yeast. As I remember, instant yeast =\= rapid acting yeast. (at least mentioned in King Arthur Flour's Guide to Bread Machine Baking and its FAQ about yeast, and somewhere but forgot where) |
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