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Researching the Fortress of Louisbourg National Historic Site of Canada
  Recherche sur la Forteresse-de-Louisbourg Lieu historique national du Canada


Extracts of Matters of Historical Interest from "The Huissier, News For and About the Fortress of Louisbourg Heritage Presentation Staff" By The Fortress of Louisbourg Heritage Presentation Staff


(July 5, 2002)


In the 18th century, bread in the was leavened using yeast, as it is today. According to La Nouvelle Maison Rustique:

"The yeast leavening was made from various substances such as hops, grapes, and beer, with water and sugar added, which was allowed to ferment, causing the natural yeast to act. When this occurred, flour was added to complete the preparation of the leavening".