. Annual report of the Cornell University Agricultural Experiment Station, Ithaca, Cornell University. Agricultural Experiment Station; Agriculture -- New York (State). 'Rural School Leaflet. 1059 the yeast plant. In feeding on sugar, yeast converts it to alcohol and a gas known as carbon dioxid. This gas causes spoiling fruit to bubble, but is useful in bread-making, for it gets caught in the meshes of the dough and stretches it, causing it to rise. If the crop of yeast plants in bread dough is good and vigorous there is a large yield of carbon dioxid and the bread rises well an
. Annual report of the Cornell University Agricultural Experiment Station, Ithaca, Cornell University. Agricultural Experiment Station; Agriculture -- New York (State). 'Rural School Leaflet. 1059 the yeast plant. In feeding on sugar, yeast converts it to alcohol and a gas known as carbon dioxid. This gas causes spoiling fruit to bubble, but is useful in bread-making, for it gets caught in the meshes of the dough and stretches it, causing it to rise. If the crop of yeast plants in bread dough is good and vigorous there is a large yield of carbon dioxid and the bread rises well and is light. Yeast cannot stand a great deal of heat, and if it is sowed in a field of very hot liquid it is quickly killed. This is particu- larly true of the cultivated yeasts used in bread-making, for the wild yeasts are likely to be more hardy. If we are canning fruits it is very desirable to boil them so as to p^^_ yeast cells destroy any wild yeast which may be present, for in that case the yeast is a weed because it is growing where it is not wanted. In making bread, howev£r, we must be careful not to have the liquid hot since it is our desire to make the yeast grow. The temperature most favorable to the growth of yeast is 70 to F. It may be lower than this and then the yeast grows slowly, or it may be some- what higher, but this may weaken the yeast and thus make it a prey to its enemies, and if we are using the yeast for any purpose they may spoil our results. The enemies of the yeast plant are just as small and invisible as it is, and because we cannot see them we must not take it for granted that they are not there. They may be found on soiled towels and hands or unclean utensils; in milk and water and poor flour; and if they get into our yeast garden, they may choke out the yeast and grow in its place. Then if we are using the yeast to make bread, instead of having sweet, well-risen bread, we shall find a sour poor loaf which is neither good n
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