I don't know if you remember, but about a month ago I wrote about my lab meeting bakes - click there if you'd like to refresh yourself :) This week's theme was "Hobbies", so I posted the following gif on my slide:
I really got into baking during undergrad years, especially during the summer and winter holidays when I actually had access to an oven. I fell in love with the precision of baking, and I'm fascinated by the chemical reactions that create wonderful edible products that you can give to people to make them like you better (not that I do that ever...). But one of my absolute favorite things about baking is the microbiological side of it: the use of yeast. |
Saccharomyces cerevisiae, more commonly known as baker's yeast, is the single-celled fungus that is responsible for the little bubbles in your bread, the alcohol in your beer, and the flavors in both. Bakers and brewers utilize yeast for fermentation, the digestion of simple sugars into carbon dioxide and ethanol. Click here to learn more about fermentation + beer, or check out the SciGuys video below for more general yeast knowledge: