WIL WHEATON dot TUMBLR

A couple of teaspoons of dried yeast. A pinch of sugar. A cup of warm water. And a few minutes later, you’ll have a foamy, bubbly brew of lively yeast cells, ready to be added to a bowl of flour and turned into bread.


Saccharomyces cerevisiae, also known as baker’s yeast, is one of the most useful beings known to humans. We rely on it for making bread and beer; but it is also a denizen of the laboratory, one of the most studied organisms on the planet. Which is why I’m nominating it for Life-form of the Month: June.

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Bubbles, Bread and Beer

This is a fascinating and awesome article, especially if you make beer or bread, but even if you don’t.
Posted 10 months ago from bookmarklet
231 notes
Source: The New York Times
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