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Working with yeast

Home Discussion Boards BASIC BAKING QUESTIONS Working with yeast

This topic contains 1 reply, has 2 voices, and was last updated by  Menggayy 7 months, 4 weeks ago.

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    Is there a difference in the quantity of dry active yeast required for no-knead method and that for traditional method? Also, the packet of yeast i buy instructs to add 5gram per 100gram flour; but then recipes online don’t follow that ratio. Can someone please clear this up for me?



    Hello Gemma may i ask if you already made a Cake using a microwave?

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