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Old 07-19-2011, 05:03 PM   #21
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Did anyone else notice that it said "cake yeast"? Could that be different than a yeast cake? I'm no baker or brewing history buff, just saying...


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Old 07-19-2011, 05:29 PM   #22
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Originally Posted by 1Mainebrew View Post
Did anyone else notice that it said "cake yeast"? Could that be different than a yeast cake? I'm no baker or brewing history buff, just saying...

Clearly you're not a baker.

Yeast is not a common ingredient in baking cakes. Any co2 production for cakes usually comes from things like baking powder or soda.

When they refer to yeast cakes, they mean cakes (blocks) of yeast.







Another term for it is "active fresh yeast."

But it is technically different from our brewing definition of a yeast cake, which is what we call the yeast at the bottom of a fermentation vessel, which is usually the end product of fermentaion. Cake yeast is virginal.


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Old 07-20-2011, 08:25 AM   #23
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Salt may have been used to reduce bacterial contamination.
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Old 07-21-2011, 03:47 AM   #24
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Salt may have been used to reduce bacterial contamination.
The salt could also have been a yeast retardant. I was told by a baker once that bread has salt in it mainly to offset the yeast's production of CO2 and consumption of sugar/starches... I know when baking traditional bread you want to pour the salt and yeast on opposite sides of the bowl, and not let them touch until vigorous mixing has started.
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