Thousands of years ago, Egyptians and Babylonians learned how to make alveolate, light bread via the fermentation of wild yeast. Today, the yeast that you can find in the air may not be a specific baker’s strain. To attain a safe and proper product, it is crucial not only to add the right strain to the dough mixture, but also to use yeast from a qualified, audited and food-safe manufacturing process. Furthermore, the amount of yeast present in the environment is typically very low, and its concentration is not high enough to achieve the desired effects in the final product.
Nowadays, bakers worldwide use selected natural yeast, specially chosen for its fermentation capacity, efficiency and consistency: Saccharomyces cerevisiae. The use of selected natural yeast is an absolute necessity, as bakers require more stable and more “process-tolerant” yeast that follows the technological evolution of bread-making and new consumption trends.