I like Wikipedia's comment, "Yeast microbes are probably one of the earliest domesticated organisms." I thought of how my sister-in-law named her sourdough starter, and I talk about "feeding" my starter!
Leavened bread is documented at least 5,000 years ago in ancient Egypt. Until the late 1700s and into the 1800s all bread was leavened with wild yeast (sourdough starter, or by-product of fermenting beverages) and only at that point did commercially produced and packaged yeast become available. Old time cookbooks included beer and bread making recipes together, as the beer yeast was the most reliable form of yeast for light and tasty bread.
I have been enjoying delving into the "how" and "why" of bread making as time allows, and have done some online research about ingredients and processes, as well as working my way through Peter Reinhart's excellent book, The Bread Baker's Apprentice.
|Ready to rise|
|Kaiser rolls for sandwiches|