Yeast

Have a cooking question? Call a hotline.Duncan Hines has baking experts standing by at 1-800-DH-MOIST. This year-round hotline, open 9 a.m. to 5 p.m. Monday through Friday, can supply baking tips and recipes.Fleischmann's Yeast Baker's Hotline has bread baking information; 1-800-227-6202. Weekdays, 9 a.m. to 7 p.m.Food safety questions can be answered by calling the U.S. Department of Agriculture Meat and Poultry Hotline 1-800-535-4555. Weekdays, 9 a.m. to 3 p.m.

In the Recipe Finder columns for March 13 and March 20, an incorrect amount of yeast was listed for Hunter's yeast doughnuts on the 13th and for Hutzler's cheese bread on the 20th. The correct amount of yeast in a package of dry yeast is 1/4 ounce.It was amazing to learn how many readers enjoy and know how to prepare this dirt and worms recipe.Susanne Grube of Hunt Valley asked for it. "Do you or one of your readers have a recipe for dirt or mud cups? I believe they're made with Oreo cookie crumbs, pudding and gummy worms," she wrote.

It's hard to find a true Champagne that isn't at least good to drink. That's why they're a splurge, even in the least expensive category: non vintage brut reserve. However, Charles Heidsieck's version has long been a standout in the category. It's a full-bodied style of Champagne - with a smooth, creamy texture and the classic Champagne flavors of yeast, nuts and fresh-baked bread. Its complexity level is rare among its peers. From: Champagne, France Price: $65 Serve with: Caviar, oysters, celebration

Anyone can write a poem that nobody can understand, but poetry is a means of communication, and this column specializes in poems that communicate. What comes more naturally to us than to instruct someone in how to do something? Here the Minnesota poet and essayist Bill Holm, who is of Icelandic parentage, shows us how to make something delicious to eat. -Ted Kooser "Bread Soup: An Old Icelandic Recipe" Start with the square heavy loaf steamed a whole day in a hot spring until the coarse rye, sugar, yeast grow dense as a black hole of bread.

The resulting brew is called wheat beer. Its most popular styles are known as hefeweizen, weissbier and witbier, names that refer to its yeasty nature and its pale, almost-white hue. The main attraction of wheat beer, whatever its style, is that it is a quencher. During the hot, nasty days of summer when other beers seem as heavy as July humidity, the effervescent tang of wheat beers can be as welcome as a cool front. Wheat beer is also fun to pour. A drawback is that some flavors and aromas - we are talking banana, cloves, bubble gum and lemon - are not part of your average brewski.

A Columbia company that holds the patent for a natural pigment that gives farm-raised salmon the glow of their pink, wild cousins expects to sign a licensing agreement with the nation's largest yeast maker.Igene Biotechnology Inc. signed a letter of intent yesterday with Burns Philp Food Inc. of San Francisco. Igene, whose astaxanthin can be added to the food of farm-raised salmon, will receive royalties from Burns Philp, but the exact amount was not disclosed.In exchange, Burns Philp, maker of Fleischmann's yeast, receives the exclusive manufacturing rights.

SEATTLE, Wash. -- One of the silliest souvenirs we ever bought came from a snug little tearoom at the top of the Pike Place Market in Seattle. It was a clock in the shape of a full-size toaster; as the second hand went around, two pieces of artificial toast rhythmically rose from and receded into the slots on top. It was an odd way to remember some of the tastiest morning meals we ate in Seattle, none of which featured toast from a toaster.What those memorable meals did feature were crumpets: thick, warm, toasted little muffins laced with holes dripping honey.

Elizabeth M. Hayes of Greensburg, Pa., writes that she lost her recipe for a cheese batter bread made with yeast, and says it was delicious. She wants a recipe. Her response came from Audrey Jensen of Glen Burnie. She wrote: "This is in response to Elizabeth Hayes' request for cheese bread. I got this recipe out of the paper years ago, and it is the cheese bread that was served at Hutzler tearooms in the Hutzler department stores. I make it for my family often, and they seem to never get tired of it. I hope she enjoys it."

Roy S. Sell of Johnstown, Pa., asked, "Does someone have a recipe for Tuscany bread? Tuscany is that region in Italy. Thank you very much."Shirley M. Greene of Latrobe, Pa., responded with a recipe. "I have baked this bread many times and it is delicious. I got this recipe from PBS TV station WQED in Pittsburgh, Pa., a number of years ago, on a cooking show called 'Ciao Italian,' hosted by Mary Ann Esposito."Makes one large loaf1 tablespoon dry yeast1/2 cup warm water1 cup flour1 1/2 teaspoons dry yeast1 1/4 cups water1 teaspoon salt4 to 5 cups all-purpose flourTo make sponge (bread-dough mixture)

A death by chocolate and a revival by sweet fried dough offer a promise of pleasure.Johnny Ketchum of Baltimore asked if anyone "had a recipe for fatcakes. All I can remember is that my dad prepared the dough the night before and let it rise. Then he would deep-fry them in lard. They were larger than a doughnut," he wrote.Most recipes received referred to the "fatcakes" as fastnachts, a yeast raised dough that is fried and traditionally served on Shrove Tuesday.B. Hoffheiser of Baltimore responded with her recipe which she notes came from "my Dutch cook book."