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From Tiny Cells to Fluffy Bread: The Amazing Science of Baker's Yeast

In this video, we're going to tell you everything you need to know about baker's yeast. From fresh yeast to instant, we'll be delving into what separates different types of baker's yeast and ultimately, help you choose which one is the right one for your bread, whether it be an artisan baguette or a sweet brioche. We'll also be going into the production of these strains, talking about how companies get the strains with traits that they want. This video is a deep dive into baker's yeast, and the science behind it. Watch the video for more! #baker's yeast #baking #bread Chapters 0:00 Opening 0:40 So many types of yeast 0:58 GMO? 1:29 Two Broad Categories : Fresh and Dry Yeast 2:36 Types of Dry Yeast: Active Dry and Instant Yeast 3:07 Instant Yeast Does Not Need to be Activated 4:56 Sorbitan monostereate 5:27 Ascorbic Acid 7:09 Glutathione 7:50 The Yeast 9:46 Osmotic Stress 11:15 Osmolytes, Glycerol, Trehalose 12:53 HOG pathway 14:51 Trehalose 16:45 Food Preference 18:20 Maltose - genes 20:58 Flavor 22:13 Strains of the Yeast 22:55 How Strains are Produced