Talk:Yeast (baking)

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I think that this article should remain separate from the S. cerevisiae article. The S. cerevisiae article is predominantly focused on the biology of the yeast itself as it's the quintessential eukaryotic model organism, while this article should focus on the universal food aspect of yeast and present a non-technical point of view. (Rajah 10:33, 11 June 2006 (UTC))

I don't think that's a good reason to have separate articles. If some people are only interested in certain aspects of yeast they can jump right to the material they want with the table of contents; no one's forcing them to read the whole article. See the featured article Saffron, which combines general information with technical details of all aspects in a well-organized format. There's a reason why there aren't two articles, Saffron and Crocus sativus.

You seem to be in the majority, however, so for now I concede. —Keenan Pepper 17:27, 11 June 2006 (UTC)

I strongly disagree this decision. Is it possible I could have a link to the vote for this decision? Until then, I'm shoving a merge tag on this article. --Grimboy 16:13, 24 November 2006 (UTC)

Where does yeast come from? Like how did people back then get yeast?