Many people believe that yeast can aggravate allergies. It is also thought that yeast-free, naturally leavened bread like ours is good for those with candida, which is an overgrowth of yeast in the digestive tract. Additionally, this is the way bread used to be made. The farmer grew organic grain, sold it to the baker, who ground it into flour and made it into bread using only water and salt.

We start by grinding the grain fresh every day (except for the white breads). We mix this flour with water to make a starter. This starter stands for 8 to 10 hours, depending on the weather, during which time it begins to culture. It is then mixed with more flour, water, and salt, and made into a bread dough. See similar questions...

The Wyeast package recommends making a 1.020 SG wort and pitching the active contents of the package into a sanitized bottle with an airlock to allow the quantity of active yeast cells to build up before pitching into a typical 5 gallon batch of wort. This "starter" wort is usually made from dry malt extract boiled with water at the rate of 2 tablespoons per 8 oz. cup of water. Some brewers like to throw in a couple of hop cones or pellets for their antiseptic qualities. See similar questions...

Yes, the Home Bakery Supreme® breadmaker (BBCC-X20) comes with a gluten-free bread recipe, and more can be found on our Recipes Page. The recipes may be adapted to other models of our bread makers. The internet is also a good source for gluten-free recipes as well as other bread recipe books. See similar questions...

Probably not, since most bread machines depend on the more predictable rising schedule of commercial yeast. However, your bread machine is an excellent way to mix and knead the dough. A friendly reminder: Sourdough is a closed email topic. These are general baking issues rather than issues with sourdough, specifically; consult your favorite book on bread-bakery (or consult a baker friend who can visit your kitchen and see what you're doing and recommend changes). See similar questions...

Yes, small bread recipes and yeast cakes can be made in a processor using the dough blade. For best results, closely follow the instructions provided in your processor's use and care guide. See similar questions...

No you do not need a bread machine to make bread. Tip Top® Kitchen Collection® bread mixes can be made by hand or in your bread machine. There are step by step hand method instructions on every pack. See similar questions...

This mix sits at a very competitive price because it does not contain yeast. It is more cost effective to purchase a bulk pack of yeast separately. See similar questions...

The yeast packet is enclosed with each package of bread mix. For bread machines, just empty package in machine with other ingredients, and run in basic or normal mode. For food processor, dissolve yeast in 105 to 115 degree water. See similar questions...

Tip Top® Kitchen Collection® do not currently make a Crusty bread mix, however you can try selecting the dark crust colour setting, or prolong the baking time by 10 minutes to achieve a crusty loaf. See similar questions...

Gluten Free/Casein Free diets are not yeast free. In my experience treating autistic children, for example, who are on gluten and casein free diets, some children improve, some only modestly and some barely at all. Why? The gluten free casein free diet is not an anti yeast diet. The gluten free casein free diet allows some major yeast offenders such as vinegar, pickles, chocolate, peanut butter and corn. Both peanuts and corn are often contaminated with mold. See similar questions...

A yeast infection is not considered a sexually transmitted infection. It is caused when certain internal or external factors change the normal environment of the vagina and trigger an overgrowth of microscopic fungi called Candida albicans. These are the most likely fungi to cause yeast infections as well as infections in other moist areas of the body, such as the mouth (thrush), skin folds and fingernail beds. See similar questions...

It is likely that too little liquid was added to your dough. During bread making one adds liquid to the yeast to stimulate its production of CO2 allowing the dough to rise. If too little liquid is added the yeast cannot produce enough gluten, causing the loaf to be too small and dense. See similar questions...

Vaginal yeast infections (Candidiasis) are caused by Candida albicans. Recently, a sugar-free, yeast-free dietary regimen has become popular to treat the infections. On this diet, foods to be avoided are those that either contain yeast or mold or are high in sugar (thought to stimulate yeast growth). There is no scientific basis for this treatment. The type of yeast that causes the vaginal infections is not the same as the yeast used to make bread. Furthermore, baking kills the yeast. See similar questions...

Since most of our breads are "whole grain" and made without added yeast, they are going to be more dense than other breads. Most "whole grain" breads are sifted to remove some of the bran but our whole grain breads are just that: "whole grain". We grind the organic grain into the flour we use to make our bread so that you get all the nutrients and fiber naturally present in the whole grain. This makes our breads far more nutritious than typical bread and it makes them heavier. See similar questions...

Throughout European history bread was made with pure ingredients...flour, water and salt... using the exact method we do. A baker would come to a village and bake enough bread for each family to last them through the winter. Can you imagine how the bread was stored before refrigeration was available? The baker would make 25-pound loaves and the family would store it in the rafters of their barn or outbuilding where it would freeze during the cold winter. See similar questions...

No one will ever be completely yeast free. Indeed, most experts believe that small amounts of yeast are beneficial. The goal is to keep populations beneath levels that cause problems. See similar questions...

Historically, it has been estimated that there are roughly 6000 total genes in the yeast genome, of which 5885 were estimated to encode proteins. These estimates were based on the sequencing of the yeast genome (see Mewes et al. and Goffeau et al.). The addition of 354 previously unannotated ORFs, based on published information from various sources including: Brachat et al., Kessler et al., Kumar et al., and Oshiro et al.. To see the complete list of the new ORFs, click here. See similar questions...

No, sorry. We'd love to help, but making a PageKit is a lengthy process and we just don't have the time to make custom PageKits for free. You can either pay us to make you a site, or download and customise our free PageKits to suit your requirements. See similar questions...