ABSTRACT
In the Middle Ages, the use of brewer’s yeast in breadmaking died out for reasons that are difficult to fathom (influence of religion?). It returned in the 15th century with a lightly salted bread made with milk (pain Mollet) of which the queen, Catherine de Medicis, was very fond and that was rechristened “Pain à la Reine” (Queen’s bread) in her honor. However, being for the rich only, it was the cause of great controversy, particularly at the academy of medicine where the supporters and opponents of yeast or sourdough clashed violently. In the 19th century, breadmaking with sourdough predominated and was made very skillfully. At the end of the 19th and start of the 20th century, brewer’s yeast gradually returned and bread was generally made in a combined way, either using different batches or in the same mix.
