Yeast is the driving force behind natural fermentation, the magical process that allows a dense mass of dough to become a well-risen loaf of bread, or grains to become beer!
What makes yeast so special is its ability to take raw ingredients and transform them into a bubbling mass of new life!
Imagine a festive buffet table. For appetizers, slices of dried duck breast, while pickled radish and carrots are accompanied by a tangy yogurt sauce. Sauerkraut surrounded by different types of sausage takes center stage, ready to be served with a spicy sauce and a glass of red wine. In the kitchen, pancake batter is waiting to be turned into delicious desserts when the time comes.
Everything in this example is fermented: fish, meat, vegetables, wine, dairy, dessert, and sauces.
Fermented foods are eaten and enjoyed daily around the world. It is difficult to imagine a meal that does not have any sort of fermented items in it. And yet, there is still a wealth of possibilities still to be discovered!
Yeast: a fermenting agent. Fermentation is a natural biochemical process carried out by the enzymes of microorganisms that transform a raw foodstuff. Most of the time, this process is anaerobic: it takes place in the absence of oxygen. It is…
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