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Old 12-18-2012, 07:57 AM   #11
Nov 2012
Madison, Wisconsin
Posts: 54
Liked 4 Times on 4 Posts

Nope, not the rapid rise. Just regular active dry yeast.

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Old 12-19-2012, 08:46 PM   #12
Jan 2011
Frederick, Maryland
Posts: 604
Liked 61 Times on 51 Posts

I made mine without the pith as you described and used some Raul brand bread yeast from the health food store. It finished @ 1.015 and tastes fine to me and everyone else that has tried it.

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