A 300 g measure of fresh yeast is equivalent to 200 g of instant dry yeast.
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Q4: French bread stales quickly because it is
Q16: What type of dough is used to
Q17: Injecting steam into an oven in which
Q18: Yeast converts carbohydrates into:
A)carbon dioxide
B)carbon dioxide and
Q19: Liquid added to a yeast dough made
Q20: Yeast changes sugar into carbon dioxide through
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
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