Brewer's yeast has the same leavening capabilities as baker's yeast.
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Q4: French bread stales quickly because it is
Q20: Storing bread in the refrigerator extends its
Q22: The amount of flour required for a
Q24: Rich dough does not form crisp crusts.
Q25: A rich dough requires more kneading than
Q26: Instant dry yeast can be blended with
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.
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