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Old 09-03-2005, 06:56 AM   #21
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Originally Posted by johnjohn
Er, wrong thread?
no, if you look further back, you will see someone slamed yeastless breads esp: matzo.

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Old 09-03-2005, 10:46 AM   #22
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Originally Posted by Jenni

Quick question for you bakers. I'm a vintner and usually have a bunch of wine yeast left over after fermentation.

I recently purchased a bread maker, and today I tried making bread with Montrachet wine yeast. It didn't work (didn't really rise that much).

Store bought yeast is expensive (and it seems especially so when I throw away orders of magnitude more yeast than it takes to make bread).

In as much as you have a bread maker, and until you find a way to use the wine yeast, I have an alternative.

Don't buy store bought yeast/super market yeast. It probably has not been taken care of as a living thing.

If you have a good health food store, you might be able to buy yeast in bulk. When I lived up north, I could find it at the local health food store. It was stored in the fridge in 1 pound package. When I move to the south I could not find any health-food stores that carried it. I had to call the health-food store up north and order. I ordered 5-1 pound pkgs. I am in my now down to less than 1/2 pound. That was in 1993. My yeast is still alive and working well.

It is important how you store it. I have a small bottle of yeast, which I store in the fridge, upside down, for day to day use. The remainder is stored in the freezer. It wont be long before I will need to buy more.

Here is a source to order from if you are unable to find one near you. http://waltonfeed.com/yeast.html

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