Now that flour isn’t in such short stock, you can get back to those important baking projects (hello, banana bread, giant chocolate chip cookie and mini apple pies) you’ve had your eye on. First up on ...

A materials scientist with a yeast allergy set out to make a yeast-free pizza dough that still rises like a classic Neapolitan pie. Now, in a new paper published March 22 in the journal Physics of ...

Instructions: Mix flour with sugar and salt and set aside. Whisk the water and yeast together by hand in the bowl of an electric mixer, then whisk in the oil and egg. Use a large rubber spatula to ...

The star ingredient responsible for an airy, bubbly pizza crust is yeast. As cells that eat sugar and convert into carbon dioxide, yeast is what makes dough rise – yet Italian scientists have ...

Ernesto Di Maio is severely allergic to the yeast in leavened foods. "I have to go somewhere and hide because I will be fully covered with bumps and bubbles on the whole body," he says. "It's really ...