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  2. Bread Not Rising? Here’s Why (and How to Fix It) - AOL

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    To prevent salt from foiling your bread bakes, measure carefully and never pour yeast and salt on top of one another in your mixing bowl. Too Much Sugar In general, sweet doughs take longer to rise.

  3. The Real Truth Behind What Sets Active Dry & Instant Yeast Apart

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    These two types of yeast are typically sitting next to each other on grocery store shelves. They look similar. They even do the same thing. But what makes active dry and instant yeast different?

  4. The Difference Between Active Dry Yeast and Instant Yeast ...

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    Plus, learn how to properly store yeast. For premium support please call: 800-290-4726 more ways to reach us

  5. Proofing (baking technique) - Wikipedia

    en.wikipedia.org/wiki/Proofing_(baking_technique)

    Fermentation typically begins when viable baker's yeast or a starter culture is added to flour and water. Enzymes in the flour and yeast create sugars, which are consumed by the yeast, which in turn produce carbon dioxide and alcohol. Specifically, the grain enzyme diastase begins to convert starch in the grain to maltose.

  6. Dough conditioner - Wikipedia

    en.wikipedia.org/wiki/Dough_conditioner

    They disperse fat more evenly throughout the dough, helping it to trap more of the CO 2 produced by yeast. [29] Lecithin added at a rate of 0.25-to-0.6% of the flour weight acts as a dough conditioner. [30] Based on total weight, egg yolk contains about 9% lecithin. [31] Monoglycerides and diglycerides replace eggs in baked goods. [32]

  7. Sponge and dough - Wikipedia

    en.wikipedia.org/wiki/Sponge_and_dough

    In this usage, synonyms for sponge are yeast starter or yeast pre-ferment. [3] [note 1] In French baking the sponge and dough method is known as levain-levure. [4] The method is reminiscent of the sourdough or levain methods; however, the sponge is made from all fresh ingredients prior to being used in the final dough. [5] [note 2]

  8. What's the Difference Between Active Dry Yeast and Instant Yeast?

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    Lighter Side. Medicare

  9. Baker's yeast - Wikipedia

    en.wikipedia.org/wiki/Baker's_yeast

    Saccharomyces cerevisiae, the yeast commonly used as baker's yeast. Gradation marks are 1 μm apart.. Baker yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ...