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yeast strains in the same manner as was done in the beer industry, and it eventually became practical to propagate yeast in a slurry with a composition similar to beer wort, usually including malted barley and wheat flour. Such cultures (sometimes referred to in old American cookery as "emptins", from their origins as the dregs of beer or cider fermentation) became the ancestors of modern baker's yeast, as, in general, they were carefully maintained to avoid what was later

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