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…)