"THE GREAT INDIAN KITCHEN LAB"
In the last session we had the discussion on difference between live yeast, yeast extract and yeast granules. And this idea came when somebody asked “why vinegar is added in our home made TRSV culture medium?”
We also discussed the science/chemistry of baking soda and toddy. This came up with how do we make appam dish where we add yeast to ferment it.
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