According to historians, yeast was first used as a leavening agent in Ancient Egypt or Rome. Since then, it has evolved only in terms of its appearance and its way of industrial production, but not in terms of its composition.
The fresh or dry yeast you buy from the store is made from industrially bred yeast that are grown in a liquid nutrient medium. Concentrated yeasts of the species Saccharomyces cerevisiae are placed in molasses diluted with water. Due to the high acidity of molasses, chlorinated lime and sulfuric acid are added.
In fact, the fresh yeast that adherents of healthy eating very often prefer when kneading bread is the same as the yeast used in mass production.
The difference between the two is that the yeast is composed mainly of wild yeast of the species Saccharomyces cerevisiae, which, however, can be mistaken with other potentially dangerous microorganisms and can not rely on safe rising of the dough.
By origin, yeast can be hop, chickpea, legume.
