1. Organic yeasts
There's a lot of confusion between baking powder (chemical yeast) and biological baker's yeast. What's more, the existence of active dry biological yeast with the same presentation (powdery appearance and paper sachet) only adds to the confusion. Of course, there's the eternal dough of varying volume, the best-known of which is the 42 g cube sold by bakers.
Yeast has the ability to produce alcohol and carbon dioxide from sugar, a process known as "fermentation". This process, and the physico-chemical mechanisms that accompany it, are some 5,000 years old, and have long remained unknown to its users. In the early days of mankind, cereals were consumed as porridges, then in the form of baked pancakes (ancestors of the cookie). It was the introduction of sourdough that revolutionized cereal...
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
Organic yeasts
Different phases of breadbasket fermentation
References
General works
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
Article included in this offer
"Food industry"
(
275 articles
)
Updated and enriched with articles validated by our scientific committees
A set of exclusive tools to complement the resources
