Talk:Baker's yeast

message: Hi, in the article it says that compressed yeast is not widely available in Supermarkets now a days. Here in Sweden it is very easy to find compressed yeast and it is probably more mainstream than dry yeast. I am new to Wikipedia editing so if someone wants to incorporate this into the article I think it would make the article more informative. Maybe Sweden has more compressed yeast because it is colder. I would have added that myself but I do not have any sources. So I'll leave this in the hands of the professionals.
*I guess I jumped to conclusions on that one. It actually isn't too hard to edit -- just check the help files. (BTW, you should have signed your post -- the four tildes thing at the top.) Haikupoet (talk) 08:07, 30 January 2008 (UTC)
thread_title: Varieties vary by country

message: This article talk page was automatically added with  banner as it falls under :Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . Maximum and carefull attention was done to avoid any wrongly tagging any categories , but mistakes may happen... If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 18:26, 3 July 2008 (UTC)
thread_title: [[WP:FOOD|WikiProject Food and drink]] Tagging

message: patrik *
--- sorry I'm a Wiki novice and don't know the correct markup to use. Is there anyway I can link my sonification of Baker's yeast to this page? It resides here; http://joesart.org/journal/2009/05/18/bakers-yeast-sonification/ - Thanks.  —Preceding unsigned comment added by 82.29.104.36 (talk) 11:58, 18 May 2009 (UTC)
replies: text: I don't think that a reading of the raw DNA code meets our guidelines for external links, because the average reader will not learn anything useful or interesting about baker's yeast as a result.  WhatamIdoing (talk) 20:40, 30 November 2009 (UTC)
thread_title:  [[Sonification]] of a gene  

message: See Talk:Yeast#Identification codes of the topic for .....????
--222.67.213.47 (talk) 03:02, 19 March 2010 (UTC)
thread_title:  The importance of the ID codes...... 

message: * http://scholar.google.com/scholar?hl=en&q=allintitle%3A+heat+resistant+yeast&btnG=Search&as_sdt=2000&as_ylo=&as_vis=0
* http://www.google.com/search?hl=en&q=allintitle%3A%20heat%20resistant%20yeast&sa=N&tab=sw
--124.78.215.31 (talk) 07:41, 20 March 2010 (UTC)
thread_title:  About yeast infection.... 

message: A sentence currently reads: "Saccharomyces exiguus (also known as S. minor) is a wild yeast found on plants, fruits, and grains that is occasionally used for baking; it is not, however, generally used in a pure form, but comes from being propagated in a sourdough starter."
Why is anything about sourdough being written in an article about Saccharomyces cerevisiae and Baker's yeast?  I propose deleting the sentence.Gzuufy (talk) 06:19, 4 April 2010 (UTC)
thread_title: Saccharomyces exiguus ?

message: This should link to "Backhefe" on the German Wikipedia, but I can't change the linking (too complicated error on OSI layer 8).5.146.54.239 (talk) 09:55, 11 January 2014 (UTC)
thread_title:  Link to German Wikipedia 

message: doi:10.1007/978-94-011-9771-7_7 may be of use, or not; I could not read it. --Nemo 17:54, 19 August 2017 (UTC)
replies: text: In fact the sentence "Since the end of the nineteenth century, baker's yeast has been produced by companies that specialize in its production" seems to come from that article (unless they copied us instead). --Nemo 09:07, 20 August 2017 (UTC)
thread_title:  Yeast technology journal