New answers tagged food-chemistry
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milk is not needed, 'pure' bread is without milk
yeast is a fungus, therefore, it is alive. Its best to work with fresh yeast, which you find as small cubes in the refrigerated section. This one does not have to be activated. non-fresh yeast is dried, so in order for it to work properly, it has to be undried by adding water, which is called activation.
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I think this is an optical phenomenon and no chemical reaction is taking place. When you are looking at a solution, you are basically perceiving its absorption spectrum. When you have a solid, you are looking at the reflectance spectrum and the story is more complex, if you have a heterogeneous solid like this stuff.
If you originally had the solution and ...
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