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Re: Quick rise vs. Regular Yeast
> I'm wondering if quick rise yeast burns out faster
> than regular yeast. I know it starts to work more
> quickly. Those of you that do yeast co2 - what do you
> use? If I don't get this question answered, I will
> die. My life is in your hands.
> Thanks, Cavan
I don't use yeast reactors anymore. But here is what I know about quick
rise yeast. Its higher protein than regular, and takes 125-130 degree
water to activate. In baking, its immediately active, and bread rises
very fast indeed, and it peters out, FAST. I don't imagine it would
make a good candidate for CO2.
I've often wondered if a sourdough culture would be better in a reactor
than just plain dry yeast. It seems it would give a much slower, longer
"burn". Say, maybe, not in a water base. Just in a much smaller,
closed glass container. Anyone tried it?