Info by professional baker:

"Yeast food is mostly used by commercial bakeries, it is kind of miss named, because the yeast does not really eat it, it helps adjust the water to a more healthy environment for the yeast, there are different types and each has its own use.They will make for stronger doughs and more volume to the finished product. But the know it all's put it the class of chemicals, which it is, and therefore no good. Some are good source for added calcium. The two largest amounts of ingredients in a loaf of bread are the flour and the water. They account for most of the problems in bread making. But you can't tell that to most housewives who make bread at home. They are always looking for that GOOD recipe to make that perfect loaf of bread, what they don't know is that they have it."

-- Marie (prettyhollow@yahoo.com), February 14, 2002