What makes bread rise and dough fluffy, and how is the same microbe used to brew alcohol?
Both use yeast, a fungus that ferments sugars.
Both use yeast, a fungus that ferments sugars. In dough, yeast produces carbon dioxide gas, whose bubbles get trapped in the stretchy gluten and puff the bread up (the small amount of alcohol bakes off). In brewing, the same fermentation is run to keep the ethanol: yeast converts the sugars into alcohol and CO₂. One microbe, two products — depending on whether you want the gas (bread) or the alcohol (drinks).
Key point
Yeast fermentation makes CO₂ (raises bread) and ethanol (brewing) from sugars.
Common mistake
thinking baking and brewing use different organisms.
Memory tip
yeast → CO₂ + ethanol; keep the gas for bread, the alcohol for brewing.
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