About the Book
This book consists of articles from Wikia or other free sources online. Pages: 33. Chapters: Active dry yeast, Allspice, Almond, Almond oil, Anchovy, Angel food cake, Ant, Apple, Apple cider, Apple juice, Arborio rice, Arugula, Asparagus, Avocado, Baby back rib, Bacon drippings, Bagel, Baguette, Baking powder, Baking soda, Balsamic vinegar, Banana, Barbeque sauce, Barley, Bartlett pear, Basil, Basmati rice, Bass, Bay leaf, Bean, Bearnaise, Bechamel, Beef, Beef shank, Beer, Beluga caviar, Beurre blanc, Bittersweet chocolate, Black duck, Blackberry, Blueberry, Bluefish, Bok choy, Bouillon cube, Braeburn apple, Brandy, Bratwurst, Bread, Breadcrumbs, Breakfast sausage, Brie, Broccoli, Broth, Brown rice, Brown sugar, Bucatini, Bun, Burgundy, Butter, Butterscotch, Cabbage, Cake, Cake flour, Cake yeast, Canned tuna, Caramel, Caramel color, Caraway, Cardamom, Carrot, Catfish, Cauliflower, Caviar, Cayenne pepper, Challah, Champagne, Chanterelle mushroom, Chard, Cherry, Chestnut, Chevre, Chicken broth, Chiles, Chili powder, Chive, Chocolate, Cider, Cider vinegar, Cilantro, Clove, Clover, Cocktail sauce, Cocoa liquor, Cocoa solids, Cod, Coffee, Coffee bean, Cognac, Conserve, Cooking spray, Coriander, Corn syrup, Cornbread, Cornish game hen, Cornstarch, Cortland apple, Cottonseed oil, Country ham, Crab, Cracker, Cranberry, Cranberry juice, Cranberry sauce, Creamed corn, Cumin, Currant, Curry powder, D'Anjou pear, Dark rum, Dijon mustard, Dried cranberry, Dried fruit, Dry rub, Eel, Egg wash, Egg yolk, Eggwhites, Emmenthaler, Emu, Endive, Escarole, Espresso, Evaporated milk, Fettucini, Filet mignon, Saffron, Sauerkraut, Tartar sauce. Excerpt: Active dry yeast is the form of yeast most commonly available to noncommercial bakers in the United States. It consists of coarse oblong granules of yeast, with live yeast cells encapsulated in a thick jacket of dry, dead cells with some growth medium. Under most conditions, active dry yeast must first be proofed or rehydrated. It can be...
