What happens to yeast during the baking of bread?
Yeast, specifically Saccharomyces cerevisiae, dies at approximately 140°F (60°C). Since the interior of a loaf of bread reaches temperatures between 200–210°F (93–99°C), every yeast cell is dead before the bread leaves the oven, meaning there is no live yeast in commercial bread.
✦
This is one answer. The complete system — the psychology, the biology, and the method — is in the book.
Read The Willpower Lie →Found an error? Let me know →