I’ve been baking a lot lately — in as much as combining a bunch of ingredients and tossing them into the until-recently, little-used bread machine constitutes baking. I’ve obviously used quite a bit of yeast.
I think about yeast every time I bake as I awaken, feed and then promptly kill them by the millions. I tip my hat to these little guys.
How’d you like to see what a 45 MILLION YEAR OLD yeast can do to a beer?