Do you add this to the yeast starter or in the fermenter when you pitch the yeast?
883475
added yeast and nutrient at same time to about 8 0z water,disolve and add to batch,always works well for me
883476
Add it in your primary fermenter and let it dissolve before you pitch you yeast.
902865
I use these for beer - and generally use a blow off assebly because the fermentation overwhelms these three piece airlocks. So, there usually is a lot within about 36 hours of pitching yeast.
131983
This is not used for fermentation. That requires a sealed container with a vent. Even with a fermenter you should prime your beer prior to bottling.
1593849
This is a question to ask the seller. I have fed my starter according to the directions provided and was fed with flour and water.
21475
Not exactly; however, I have used this yeast many many times in my breadmaker, and I have had fabulous results with it. I simply store it in a glass jar and it lasts just as it should.
1608092
Generally - Put yeast around pan away from kneeding arm first, other dry ingredients next, then moist ingredients. there may be exceptions so follow your recipe instructions
778004
leave more space in the jar or add more brine as it leaves the jar. I fill to a little below the shoulder on a half gallon jar. i find it helpful to add compost from your local wooded area to the top to keep the sauerkraut clean and free of pesticides and other harmful chemicals that made me sprayed during the fermentation process. Its important to remember that the barrier must be ruptured in order to mitigate the suffering of the heat treated sour pockets so that the glass stays intact through out the entire process. If you do the proper research and put in the necessary effort you should end up with a sweet citrus tasting sauerkraut that is bound to round the critters:) Enjoy a healthy gut everyone!
237090
No. My sister and her now 7 year old have used the kit several times in the past 2 years. You don't let it ferment long; just a little bit to get bubbles. No alcohol. This kit is meant for kids.It gets a yeasty flavor if you use too much yeast or let it ferment at a warm temperature for too long.
704969
Silly question, do you serve the formula chilled or warm it from the pitcher?
1593851
I would not. This starter is already going, so you should only feed it flour and water. I use about a tablespoon of organic rye flour per week and the rest organic white flour. Using sugar and instant potatoes would degrade the integrity of the starter and would eventually turn it into something else entirely. You are probably looking at a recipe for making your own starter instead of feeding a live starter. Breadtopia has an awesome website, and their starter comes with very detailed instructions. I just started making plain old yeast bread a few months ago and decided to try this instead; I've found it is definitely the way to go and worth the bit of extra time and effort! In fact, we just had company over and served sourdough baguettes with dinner and they proclaimed them the best sourdough they'd ever had.
482963
Flavorings are added in the second ferment stage. You can find more info and a video here: http://www.kombuchakamp.com/2011/09/10-easy-recipes-for-flavoring-kombucha.html
360154
1-1/2 to 2 hours to brew. Add yeast and then you wait a week (fermenting) before bottling. Then, an hour or so to bottle. Wait another 2 to 3 weeks before drinking. There is time involved in cleaning equipment before and after each step.
1736354
Yeast is necessary. I have added several additional seeds and it works well . I add a couple of drops of honey, sesame poppy, Chia, Sunflower and pumpkin seeds. Good luck and enjoy!
2043892
This yeast does not and will not proof. If u let the dough rise/ferment in the fridge, the dough gets a little bigger. Where it does come "alive" is in the oven. The outside crust gets a bit high, but the center does not. It scared me a bit the first time, but the yeast works. As far as flavor---I didn't k=notice the difference. Was it worth it? American yeast will proof, and if u leave it in the fridge to ferment w/the dough, it will rise.....Any other questions, feel free to ask.....
1983771
That depends mostly on the temperature at which you will be fermenting. If you can keep it in the 60-65 degree range, Use lager yeast. If you will be fermenting at a higher temperature, you should use an ale yeast.
1356111
Yes and that is how I use it. I can't tell any difference between this and "bread machine" yeast. It also makes the bread taste better than a store brand yeast bought at the supermarket.
1736355
The yeast is already included. It's a small packet, all you have to do is open it and add to the mix.