Something has been really bothering me for some time now. Sure, we have bakers turn wheat to bread and delicious cookies, but I'd like to know how that's done.

Particularly, modern baking techniques use yeast to make bread rise. Would that be generally available to Amian bakers and abroad? If not, what would they use to make their food rise?

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I play:

Somehow I was almost sure that bread is grown on a bread-tree.

Considering they even used yeast in the Roman and egyptian antique times already, i am very sure it would be availabe here too.

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According to the history of bread on the wikipedia...

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Romans and Egyptians had no magic. And who needs yeast if they have magic here?
I mean just wave your hands in right direction, and puff! You have a bread.

Eh, i doubt most mages are bakers. Or that most bakers have magical powers.

So no, most food is still grown and processed quite normally.

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Well, Create Food and Water and Heroes' Feast are two relevant spells. Though as Amarice said above, it is highly unlikely most common cooks have 3rd and 6th circle spells readily available to them.

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Aoth Nathandem - Wizard of house Tholaunt and chosen of Ma'at.

If you never seen something, it doesn't matter it not exists. (c)

How To Catch Wild Yeast:

1.) mix equal parts flour and water in a bowl.
2.) set the bowl on your windowsill for a day.
3.) there is no step three.

It really is that simple. I've done it. Bakers of the FR absolutely, unquestionably have yeast-leavened bread, because it's basically impossible not to.

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Winner of Amia's "Most Ethical Time Traveler" award 2026

Character Portraits!

When momma dough and daddy dough love each other very much...

Viagra.



But seriously yeah, yeast would be available.

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Sir Taelar Ardelyn of Wiltun
Winner of the Razor Tongued Award 2015!

Kira "Penny" Sigers
Better than Boulderdash!

You can easily bake without yeast as well. It's called Sourdough.

You start out with flour and water, mix it into a dough and leave it for 24 hours. Then cut away half the dough, replace it with new flour and leave it for another 24 hours. Repeat this for 4-5 days and you get a proper sourdough bread, naturally a baker could use each batch resulting in 8-16 breads per batch, assuming each batch is enough for a single bread.

Naturally occuring yeasts like this were used long before you could add yeasts to a dough and have been used for thousands and thousands of years. It was replaced at some point by yeast cultures used in beer production, but as far as I know any baker worth his salt would have no problem getting his breads to leaven with one of these or maybe even purpose grown yeast cultures. However as far as I know, the two that I mentioned were the standard ways to get a proper bread around the middle ages. I have no idea what'd be around for our setting but I'd imagine these two to be a pretty safe bet, and perhaps some other ways as well.

It's fairly easy with the first part and if the local baker knows a brewer it's very likely the two could be assumed to collaberate.

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Adair - Druid and part time treant cosplayer

Well, I got the joke.

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Mathus, Void Apostle of the New Moon