Baking is applied microbiology. That may seem like an odd way to look at it, but it is only a modest exaggeration. All yeast breads and sourdoughs owe their shapes and textures to the actions of microbes, living creatures that are microscopic in size and typically consist of just a single cell.
Despite its size, yeast is a powerhouse of an ingredient. Yeast cells are living, single-celled fungi that behave like minuscule factories that seem to specialize in the production of bubbles and booze, which is one of the main reasons bread is so complex and special. Working with a living ingredient can sometimes be difficult, but having an understanding of how yeast behaves will ultimately help you bake better bread.
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