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I am a little sceptical of the champagne yeast idea.
Not that it won't work, it will continue to process sugar under alcohol
levels which are toxic to bread yeast. Its just that you need to
balance the additional cost of the champagne yeast against the low cost
of some unused sugar. If you are really interested in not wasting sugar
put a little less sugar in (if you have a hygrometer you can figure out
just the right amount).
Just my 2 cents...