This fact makes it
inadvisable to purchase compressed yeast at great distances from the
source of supply, although it may be obtained by parcel post from
manufacturers or dealers.
26. Dry yeast, the other form of commercial yeast, is made in much the
same way as moist yeast, but, instead of being mixed with a small amount
of starch, the yeast culture is combined with a large quantity of starch
or meal and then dried. The process of drying kills off some of the
plants and renders the remainder inactive; because of this, the yeast
requires no special care and will keep for an indefinite period of time,
facts that account for its extensive use by housewives who are not
within easy reach of the markets. However, because of the inactivity of
the yeast plants, much longer time is required to produce fermentation
in a bread mixture containing dry yeast than in one in which moist yeast
is used. Consequently, the long processes of bread making are brought
about by the use of dry yeast. If moist yeast is used for these
processes, a smaller quantity is required.
27. Liquid Yeast.--Some housewives are so situated that they find it
difficult to obtain commercial yeast in either of its forms; but this
disadvantage need not deprive them of the means of making good home-made
bread, for they can prepare a very satisfactory liquid yeast themselves.
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