If you used Fleischmann’s yeast for your challah, you leavened your dough with the essence of American Jewry. The Fleischmann family’s story echoes the experience of many other immigrant Jews.
However, its use dates back decades. The nutritional potential of brewer's yeast was explored in the 1910s, just as the concept of vitamins started gaining traction. By the late 1920s, the Fleischmann ...