What does Big Bend taste like? That’s one of the questions Rob Green and his wife and business partner, Mara Young, are answering at San Antonio’s Community Cultures Yeast Lab. There, they test and ...

MY HUSBAND is from West Virginia and therefore prides himself on his Appalachian-style resourcefulness. And so, one weekend at a rental house, far from the nearest grocery store, I wasn’t surprised ...

In the recent frenzy of stocking up with provisions as the populace prepare for their COVID-19 lockdown, there have been some widely-publicised examples of products that have become scarce commodities ...

A few wineries and custom crush facilities have actually had samples taken of the resident yeast cultures and found that they ...

Yeast is sort of like the John C. Reilly of the natural world: it’s one of the hardest-working funguses out there (it gives us carbs! And beer!) but it doesn’t get nearly as much credit as it deserves ...

Medically reviewed by Suzanne Fisher, RD Key Takeaways Real sourdough should only have flour, water, salt, and a starter or culture.  Avoid bread with yeast, additives, or sweeteners to ensure it's ...

Spoilage of yogurt by yeast poses a problem for the dairy industry that includes economic losses from wasted product. Understanding the effects of factors such as storage conditions, yeast species, ...

When yeast spent media from vat fermentation is supplemented and reused, it can outperform fresh culture media, according to researchers at University College Dublin (UCD). This suggests a ...

From bleeding polenta and a corrupt grain trade, author Eric Pallant traces how scientists figured out that sourdough’s fermentation comes from living microbes. The following is an excerpt from ...