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The key to making bread, beer and wine is yeast, a microorganism that expels alcohol and carbon dioxide as it grows.
Yeast was discovered by Egyptians 5,000 years ago. Its fermented alcohol is the key to beverage making. Its carbon dioxide forces dough to rise.
Baker’s yeast is the dough riser. Brewer’s yeast is non-rising and produces alcohol.
Canton Repository
The key to making bread, beer and wine is yeast, a microorganism that expels alcohol and carbon dioxide as it grows.
Yeast was discovered by Egyptians 5,000 years ago. Its fermented alcohol is the key to beverage making. Its carbon dioxide forces dough to rise.
Baker’s yeast is the dough riser. Brewer’s yeast is non-rising and produces alcohol.
Canton Repository
