Yeast

Although the principle tastes present in beer, wine or bread are the result of the raw materials used, the strain of yeast used can also add important flavors, good and/or bad. Considering the importance of yeasts, it's remarkable how little attention they get. Vines and grapes, hops and barley, and even flour are easy for us to understand because we can see them, and they get all the attention.

Yeasts, along with other microbes, are much harder for us visually dominated humans to get a handle on because of their microscopic size. If we want to have a proper perspective on things, imagine the sponge kettle in the Dough Mixing Room is the size of a small lake and yeast cells are the size of golf balls, capable of growing rapidly and dividing every half hour or so. Suddenly they don't seem so abstract.

This week, a look at yeast.

TTFN, Fred.

Quote of the week: "The weariest night, the longest day, sooner or later must perforce come to an end." - Baroness Emma Magdalena Rosalia Maria Josefa Barbara Orczy (British novelist, playwright and artist of Hungarian origin, most notable for her series of novels featuring the Scarlet Pimpernel, 1865 –1947)

The Story of Yeast