bread

by

Yeast on the Rise

Hooray, it's finally (Foodie) Friday!

Since the last Foodie Friday post on sourdough microbes a couple weeks ago, I have been thinking about making my own bread again.

Because I am not taking care of a sourdough starter currently, I made a loaf of bread using Baker's yeast, or Saccharomyces cerevisiae. S. cerevisiae is commonly used as a fermentation agent in bread making and the production of carbon dioxide gas during metabolism by yeast contribute to the leavening and flavor and texture of bread. (more…)

by

Sourdough, an incubator for microbial symbiosis

"Blues is to jazz what yeast is to bread. Without it, it's flat." - Carmen McRae, jazz musician

History of sourdough

Sourdough bread and other fermented foods have been around for centuries. The oldest leavened bread was excavated in Switzerland, dating from 3500 BCE. However, the oldest evidence of leavening was recorded by the Egyptians possibly when flatbread dough was left out and colonized by wild yeasts and bacteria. Throughout most of human history, sourdough was the source of leavening and the use of baker's yeast (Saccharomyces cerevisiae) did not occur until the 19th century. For more detail about this history of sourdough, visit The Sourdough School. (more…)