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Card 4 / 4:
Historically, artisanal breads were produced by capturing wild yeasts from the air. Prior to the development of modern yeast strains, the production of artisanal breads was long and laborious because many batches of dough ended up being discarded. Can you explain this fact?
The dough is often contaminated by toxic spores that float in the air. It was one of Louis Pasteur’s achievements to purify reliable strains of baker’s yeast to produce bread consistently.
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