What happens to live yeast cells in sourdough or commercial bread after baking at $90^ ext{degree} ext{C}$?
Answer
All live yeast cells are killed by the high internal temperature
A crucial factor in assessing the safety of baked goods for individuals concerned about consuming live organisms is the baking temperature. For any loaf, whether leavened commercially or via sourdough, the internal temperature must consistently reach a minimum threshold, specified as at least $90^ ext{degree} ext{C}$ (or $194^ ext{degree} ext{F}$), during the baking process. Exposure to these elevated temperatures effectively denatures the cellular structures of all living organisms present, resulting in the complete cessation of metabolic activity and the death of all viable yeast cells, leaving behind only inert cellular remains and metabolic byproducts.
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