query: Today's equivalent of a cake of yeast
positive_passages.docid: 156957
positive_passages.text: Converting yeast amounts from old recipes
negative_passages.docid: 79096
negative_passages.text: bread that does not get moldy
negative_passages.docid: 154614
negative_passages.text: How do I make authentic Russian black bread?
negative_passages.docid: 112893
negative_passages.text: Beer is made ___ yeast, water, hops, and malted barley
negative_passages.docid: 151140
negative_passages.text: Announcing the Stack Exchange Time Machine
negative_passages.docid: 31070
negative_passages.text: delaying moldy bread
negative_passages.docid: 83203
negative_passages.text: Dynamic Table partitioning on a daily basis
negative_passages.docid: 40494
negative_passages.text: Powdered milk in bread recipe
negative_passages.docid: 120683
negative_passages.text: How do you make a cake lift equally and minimize doming?
negative_passages.docid: 127730
negative_passages.text: New mix of drink with different strong alcohol
negative_passages.docid: 34281
negative_passages.text: Psyllium husk as gelatin replacement.
negative_passages.docid: 73818
negative_passages.text: How to use \date{\today} without using \maketitle?
negative_passages.docid: 115530
negative_passages.text: How to resume baking fluid simulation?
negative_passages.docid: 90774
negative_passages.text: Pulling  from atom feed with simple pie
negative_passages.docid: 39182
negative_passages.text: Where is "Regular Solids" option?
negative_passages.docid: 80064
negative_passages.text: Chocolate and oil mixed
negative_passages.docid: 137392
negative_passages.text: Would anyone care for some processed meat-like substance with a gelatinous glaze?