What does bread without yeast look like?

Answer 1

Baker's yeast is available in a number of different forms, the main differences being the moisture contents.Though each version has certain advantages over the others, the choice of which form to use is largely a question of the requirements of the recipe at hand and the training of the cook preparing it. Dry yeast forms are good choices for longer-term storage, often lasting several months at room temperatures without significant loss of viability.With occasional allowances for liquid content and temperature, the different forms of commercial yeast are generally considered interchangeable.

Active dry yeast is the form of yeast most commonly available to noncommercial bakers in the United States. It consists of coarse oblong granules of yeast, with live yeast cells encapsulated in a thick jacket of dry, dead cells with some growth medium. Under most conditions, active dry yeast must first be proofed or rehydrated. It can be stored at room temperature for a year, or frozen for more than a decade, which means that it has better keeping qualities than other forms, but it is generally considered more sensitive than other forms to thermal shock when actually used in recipes.

Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes.[15] It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. Some producers provide two or more forms of instant yeast in their product portfolio; for example, LeSaffre's "SAF Instant Gold" is designed specifically for doughs with high sugar contents. These are more generally known as osmotolerantyeasts

Source : http://en.wikipedia.org/wiki/Baker%27s_yeast

Answer 2

it looks like brown starches packed tightly together

Answer 3

A rock.