In Ancient Egypt, during the bread-making phase, a cook placed his dough on a stone contaminated by fungi. Then he forgot about it and when it was time to take the dough, which had “grown” in the meantime, he witnessed the miracle of the first leavening.
It was always chance that had a hand in it, when in the first century AD in Gaul and Iberia, while drinking a fresh mug of beer, the foam fatally fell into the mixture. Soon everyone understood the potential of beer: the ingredient that would change the history of leavening forever.
The contribution of science, to the detriment of chance, occurred in 1857, when Pasteur, the doctor we all remember for having discovered vaccines, discovered the process of alcoholic fermentation.
From then on it was a short step and, by chance or an accident, the production of yeast became a science and brewer's yeast and then all its cousins (known as leavening agents) began to be created: Cream of tartar , backing powder , ammonium bicarbonate and sodium bicarbonate .
At Ar.Pa Lieviti, we don't miss even one.