Talk:Yeast (baking)

Merge
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)

I strongly feel the two should be merged. —Quarl (talk) 2006-12-18 01:48Z 
 * I agree, baking yeast does not need to be its own topic. It could easily be incorporated into a "uses" section or similar within the main Yeast article. ◄  §ĉҺɑʀκs  ►  11:26, 18 December 2006 (UTC)

Good point below about multiple articles on various species of yeast. However, Yeast (baking) isn't only about Saccharomyces cerevisiae (it says "majority of yeast in baking is S. cerevisiae", so not all), and it also talks about non-baking issues (alcohol fermentation, history, expiration). —Quarl (talk) 2006-12-19 00:47Z 

Poll
In support of merging Yeast and Yeast (baking):
 * 1) Keenan Pepper, presumably —Quarl
 * 2) Grimboy, presumably —Quarl. Yes, me. I think all the yeast on the articles are small enough and have enough information overlap that a much better article would be created were the information well categorised. (I'm thinking Introduction, Science (Use in Biotechnology, Growth environment, ) Industry (Beer, Baking, Nutritional yeast), ???). This way the article can cross reference within itself and the Introduction can be updated to be a brief summarization of all the information in the article. --Grimboy 04:55, 20 December 2006 (UTC)
 * 3) —Quarl (talk) 2006-12-18 02:26Z 
 * 4)  ◄  §ĉҺɑʀκs  ►  11:26, 18 December 2006 (UTC)
 * 5) Antagonist 12:37, 18 December 2006 (UTC)
 * 6) Merge Coemg e nus 14:20, 20 December 2006 (UTC)
 * 7) Merge Clevedon-Tom 11:18, 22 December 2006 (UTC)

Opposing merge: Yeast (baking) and Saccharomyces cerevisiae should be merged; Yeast should remain separate
 * 1) Baking yeast is the common name for S. cerevisiae, but yeast is a large group of different fungi. —Keenan Pepper 16:38, 18 December 2006 (UTC)
 * 2) I agree that Yeast (baking) and Saccharomyces cerevisiae should definitely be merged, but Yeast should be separate. Otherwise, every species of yeast would have to be merged into Yeast, like Schizosaccharomyces pombe. --Rajah 17:44, 18 December 2006 (UTC)

Where does yeast come from
Where does yeast come from? Like how did people back then get yeast? —Preceding unsigned comment added by 199.111.231.67 (talk • contribs)

How long does yeast live for, under what situations?
If I were to buy dried yeast, how long could I leave it out before it died? Antagonist 12:40, 18 December 2006 (UTC)