query: active dry yeast and rapid rise yeast
positive_passages.docid: 145192
positive_passages.text: How to convert a recipe calling for active dry yeast into rapid rise yeast?
negative_passages.docid: 154263
negative_passages.text: Can I make a Hand sanitiser with Reagent Grade Ethanol 99.8% v/v?
negative_passages.docid: 153181
negative_passages.text: Airlock: vodka, water, or
negative_passages.docid: 150696
negative_passages.text: Can I put a secondary fermenter in room temperature without creating any off flavors?
negative_passages.docid: 73984
negative_passages.text: Alternative for
negative_passages.docid: 39182
negative_passages.text: Where is "Regular Solids" option?
negative_passages.docid: 17687
negative_passages.text: Gelatin for clearer beer
negative_passages.docid: 36534
negative_passages.text: How can I make nutritional yeast?
negative_passages.docid: 30238
negative_passages.text: How do you tell if your fermentation is stuck?
negative_passages.docid: 22613
negative_passages.text: Executables of formats, engines and executables of engines
negative_passages.docid: 85302
negative_passages.text: Sources for common laboratory Saccharomyces strains?
negative_passages.docid: 102378
negative_passages.text: My sourdough starter is bubbling but not rising, suggestions?
negative_passages.docid: 125275
negative_passages.text: Does salt interfere with the yeast in the dough swelling process?
negative_passages.docid: 103226
negative_passages.text: Too long in Primary Fermentation?
negative_passages.docid: 49895
negative_passages.text: Baking Powder, Baking Soda, and Yeast
negative_passages.docid: 141700
negative_passages.text: Difference between LiveCD, LiveUSB, full-install, and persistence?
negative_passages.docid: 115530
negative_passages.text: How to resume baking fluid simulation?