What type of yeast are you using?
Can anyone who made this bread successfully, please tell
what type of yeast you used i.e. instant, active, quick - rise, etc..
Not exact matches
On a slightly different topic
what type of vanilla extract and nutritional
yeast do you use?
I'm sure you know exactly
what I mean if you've ever made any
type of home made
yeasted bread before.
Or is it because you used a different
type of yeast, or
what?
I went back to «Ratio's» and read up on
what Michael said about
types of yeast.
And
what we did is, in order to figure all this out, sort
of trace the path
of evolution, we did a whole bunch
of sort
of, swapping experiments, where we swappedGAL1 for GAL3and we swapped the ancestral protein
type of protein in for GAL1or for GAL3, and we even swapped the GAL1and GAL3in for the ancestral protein, in another
yeast that didn't have the duplication take place; and from this whole series
of experiments, we really expected to find out pretty much how the proteins have changed; and the surprise was that most
of [the] adaptive change that had taken place wasn't in the protein, it was in how the two genes were regulated.
What's your experience with other
types of Yeast outside
of Candida?
If you don't know
what nutritional
yeast is (I didn't really), here's the cliff's notes: unlike the
type of yeast that's used to catalyze the fermentation process for bread and beer, nutritional
yeast is made from sugar cane (not hops) and is deactivated.
They then will take a swab from both ears and evaluate a cytology under the microscope to determine
what type of infection is present (usually bacterial or
yeast infections, in some cases both
types of infection are present).