I have already blogged about the virtues of sourdough bread, which is leavened via a fermentation process in which the acids produced by bacteria called Lactobacilli give it the sour taste, and
wild yeasts cause the dough to rise.
Not exact matches
Yes,
wild yeast takes much longer to
cause your bread (or baked good) to rise, but because of this long, slow rise, or fermentation period, you'll be rewarded with bread that's soft, chewy with a complex, tangy flavor.
They blow up because Maselko's technology instructs the cell to generate an immense amount of proteins
caused by that particular gene — but only when the engineered
yeast mate with
wild versions.
The acidic nature of kombucha provides a measure of protection from bacteria and
wild yeast that can
cause flavor problems.