page_title: Vienna bread
section_title: Cereal press yeast
hierarchical_section_title: Vienna bread / Cereal press yeast
caption_attribution_description: Deutsch: Stadium der hohen Kräusen während der Hauptgärung ist das intensivste Stadium der Gärphase, die Kräusen sind höher und grobblasiger als je zuvor, die abgeschiedenen Hopfeninhaltsstoffe sind auf der Kräusendecke zu sehen. Brauerei HBX in Hannover
context_page_description: Vienna bread is a type of bread that is produced from a process developed in Vienna, Austria, in the 19th century. The Vienna process used high milling of Hungarian grain, and cereal press-yeast for leavening.
context_section_description: Vienna yeast was propagated utilizing a mash of malted corn, barley, and rye. Horsford did not assert hops were used in the production of press yeast. After pitching a small amount of yeast into the cooled wort, and introducing some air, the propagated yeast floated to the surface. This yeast was collected with some care by skimming.  Cool, distilled water was used to wash and settle the yeast a sufficient number of times until only the yeast remained. It was then drained and compressed with the aid of a hydraulic press.
  Press-yeast was one forerunner to the modern, commercially available baker's yeast.
caption: Wort in a frothy state of primary fermentation at a modern brewery.  The darker brown areas are hops residues.
exif: {"Image ImageDescription": "OLYMPUS DIGITAL CAMERA", "Image DateTime": "2009:02:11 22:00:00", "Image Artist": "Ra Boe", "Image Copyright": "Ra Boe"}