Quote:
Originally Posted by Nebe
I was tanked last night when I posted my reply, but Ian has said what I was trying to say.
If cooking yeast was dead, your bread would never rise 
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that's what i found puzzling
right off
was that he was advocating using bread rising yeast
and had named fleischmanns by name
to manage the alcohol content... instead of a yeast
commonly used by brewers....
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