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Old 12-17-2012, 07:20 PM   #1
kevinstan
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Default Yeast for JAOM

The recipe calls for bread yeast so I am going to use it for my first two batches. What is everyone using ? Active dry fleschmanns or rapid rise ? Or does it matter ?

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Old 12-17-2012, 08:12 PM   #2
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I have heard not to use the rapid rise stuff, just use the regular Fleishmann's yeast if you can get it.

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Old 12-17-2012, 08:24 PM   #3
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I think the other one is called active dry. Can anyone else confirm this ? And let me know for sure if that's the one I need. I am going to the store shortly to get it.

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Old 12-17-2012, 08:39 PM   #4
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Quote:
Originally Posted by kevinstan View Post
I think the other one is called active dry. Can anyone else confirm this ? And let me know for sure if that's the one I need. I am going to the store shortly to get it.
Active dry should be fine, just don't use the rapid rise... I am not sure why, but I've heard not to.

My guess is that it ferments too fast and produces of flavors... But that's only my best guess.
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Old 12-17-2012, 08:40 PM   #5
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This is the kind that I got, though from a regular store and not amazon. http://www.amazon.com/gp/aw/d/B001EQ5770/ref=mp_s_a_1?qid=1355780323&sr=8-2&pi=SL75

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Old 12-17-2012, 08:42 PM   #6
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This is the kind that I got, though from a regular store and not amazon. http://www.amazon.com/gp/aw/d/B001EQ5770/ref=mp_s_a_1?qid=1355780323&sr=8-2&pi=SL75
Yeah thats the stuff.
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You are more likely to have a threesome with members of the Japanese women's curling team whilst spinning a plate on your head than you are likely to screw up a batch of JAOM.

YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!

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