Normal Thyroid Size On Ultrasound

Let's set a green tomato jam

Bread made with yeast your seems too bitter and sour? Maybe it's your loved baking so. So let's fix it.

If you want to be sure of what you do, you have to somehow measure the pH, eg a test case, as shown in the picture. If you are unable to provide, you can always rely on your feelings.

The pH of the yeast, so that it works as expected, should be about 5. In my case however was around 4, then too much acid. I have done so to reduce the acidity, the following method:

1. I refreshed yeast;
2. I divided into two parts of about 150g each, making of "torpedoes" stretched (to increase the surface area exposed);
3. I put the torpedoes to soak in a bowl of water and sugar. I put two teaspoons of sugar for each pint of water. The yeast should sink.
4. Spend 3-4 hours, the yeast should have come to the surface, the gas developed in the meantime inside.
5. I removed the water and I made a new refreshments.

At this point, the yeast should be less acidic. If it were not enough, repeat the process. Mine, after a couple of these treatments is significantly improved, and now the bread is excellent.

An interesting page on the yeast in general and in particular its possible fixes found the here.