YEAST

. It sounds like a baker’s incantation—and in many ways, it is. In actuality, this elongated mash-up of Latin and Greek (which translates roughly to “sugar fungus of beer”) is the scientific name for baker’s yeast. This microscopic fungus breaks down starch into simple sugars and then devours those same sugars and expels carbon dioxide and alcohol—all with the kind of mindless efficiency signature to single-celled organisms. Through this tasty process of fermentation, yeast creates flavorful, air pocket-rich bread. Lest you