DISCOVERY OF BREAD
The discovery of the present method of making bread was_ the result of a pure accident, according to Professor J. W. H. Eyre (says the ‘Newcastle Weekly Chronicle ’). There could bo little doubt, he says, that long ago some yeast cells by accident got into the dough which was prepared for making cakes. The dough was left unattended for some time, and on her return the housewife was surprised to find it was much greater in quantity than when she left it. When she cooked tho bread she discovered that it was much more tasty than anything she had previously prepared. It was then found that by keeping some of the dough and putting it in the next mixing the same thing occurred. Later on some expert brought the microscope to bear, and discovered that the organisms that had been added to the dough were yeast cells. It was then an easy matter to prepare cultures of the yeast in the laboratory, and from that stage it developed into the commercial venture that we to-day.
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Evening Star, Issue 18998, 21 July 1925, Page 10
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178DISCOVERY OF BREAD Evening Star, Issue 18998, 21 July 1925, Page 10
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