when did yeast first get used in bread
Baker's yeast It is not known when yeast was first used to bake bread; the earliest definite records come from Ancient Egypt.[9] Researchers speculate that a mixture of flour meal and water was left longer than usual on a warm day and the yeasts that occur in natural contaminants of the flour caused it to ferment before baking. The resulting bread would have been lighter and tastier than the previous hard flatbreads. It is generally assumed that the earliest forms of leavening were likely very similar to modern sourdough; the leavening action of yeast would have been discovered from its action on flatbread doughs, and would have been either cultivated separately or transferred from batch to batch by means of previously mixed ("old") dough. Also, the development of leavened bread seems to have developed in close proximity to the development of beer brewing, and barm from the beer fermentation process can also be used in bread making.
Yeast In 1857, French microbiologist Louis Pasteur proved in the paper "Mémoire sur la fermentation alcoolique" that alcoholic fermentation was conducted by living yeasts and not by a chemical catalyst.[14][19] Pasteur showed that by bubbling oxygen into the yeast broth, cell growth could be increased, but fermentation was inhibited – an observation later called the "Pasteur effect".
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History of bread The most common source of leavening in antiquity was to retain a piece of dough (with sugar and water in) from the previous day to utilize as a form of sourdough starter.[7] Pliny the Elder reported that the Gauls and Iberians used the foam skimmed from beer to produce "a lighter kind of bread than other peoples." Parts of the ancient world that drank wine instead of beer used a paste composed of grape must and flour that was allowed to begin fermenting, or wheat bran steeped in wine, as a source for yeast.