Hot croissants and yeast farts

It’s fantastic to have a croisssant that is, all at once, super crispy and soft and warm. 😮 Like these…

Wife and have been baking croissants lately. No, not from scratch — using a prepared dough. What am I, made of time?

But I have done a bunch of reading about leavening, yeast, and sourdough just for nerdy kicks. Fascinating topic. Modern yeast is the impressive result of a couple centuries of steadily cultivating ever more useful yeasts — which are basically the fartiest ones, the yeasts that are the very best at inflating dough with their carbon dioxide emissions.