There are nearly 1,500 species of yeasts in the world, many of which influence bread flavor, texture, shelf-stability and nutrition. Yet only a handful of these species are used for making commercial breads. In this talk, Annie Madden, an adjunct assistant professor in the Department of Applied Ecology at NC State, will discuss why there is so little yeast diversity in the baking world and share the research she is conducting with a team at NC State to discover new yeasts for breads of the future.