Instant yeast must be mixed with milk before it is added to the dough.
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Q12: Unlike the straight-dough method, the sponge method
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Q28: Salt makes gluten stronger and more elastic.
Q29: Brewer's yeast is a nutritional supplement.
Q30: Instant dry yeast is activated at 52-54°C
Q32: Rolled-in dough produces flaky results.
Q34: Yeast should not be frozen.
Q35: Active dry yeast is killed off at
Q36: After opening,active dry yeast should be refrigerated.
Q37: Yeast is a living organism.
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