Cook's Thesaurus,” yeast is a one-celled fungus that converts sugar and starch into carbon dioxide bubbles and alcohol, which make dough rise. The earliest breads were unleavened. Archaeological evidence puts the discovery of yeast for leavened bread and brewing ale at about 4,000 B.C. in Egypt.
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Cook's Thesaurus,” yeast is a one-celled fungus that converts sugar and starch into carbon dioxide bubbles and alcohol, which make dough rise.
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