A single-cell organism that converts sugar and starch into carbon dioxide and alcohol through fermentation.
It is unknown where yeast was first used for cooking purposes, but the first documented use is in ancient Egypt.
In 1868, Charles Fleischmann brought European methods of making baker’s yeast to the United States, creating the country’s first commercially produced yeast.
There are different varieties of commercial yeast, such as cream yeast (used in industrial baking), compressed yeast (most of the liquid is drained), active dry yeast, instant yeast, and rapid-rise yeast, in addition to wild yeasts.
Food, Fermentation and Micro-Organisms by Charles Bamforth (2005)
“History of Fleischmann’s Yeast” from Fleischmann’s Yeast https://www.fleischmannsyeast.com/our-history
“The Wonderful, Woolly World of Wild Yeast (and How to “Catch” Your Own)” by Caroline Lange (2016)