yeast articles
What mechanism underlies a true yeast allergy compared to yeast intolerance?
What is the specific yeast strain commonly used as commercial baker's yeast?
What generates the carbon dioxide required for genuine sourdough dough to rise?
What happens to live yeast cells in sourdough or commercial bread after baking at $90^ ext{degree} ext{C}$?
What characterizes bread labeled as "sourfaux" by the Real Bread Campaign?
If an individual has a true yeast allergy, what substance in the yeast cells causes the immune reaction?
What metabolites produced by lactic acid bacteria give sourdough its characteristic tang?
What dietary adjustment is recommended for managing general yeast intolerance, focusing on internal yeast populations?
How do commercially modified baker's yeast strains differ from wild yeast strains in sourdough starters?