Alternately attributed to the 16th and 17th centuries, " Groote Wafelen " from the Belgian " Een Antwerps kookboek " was published as the first recipe to use leavening ( beer yeast ) : " Take white flour, warm cream, fresh melted butter, yeast, and mix together until the flour is no longer visible.
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Particularly on the spontaneous generation because Pasteur in his 1858 paper explicitly stated that the lactic acid bacteria ( he named them " lactic yeasts " ), which caused wine souring, " takes birth spontaneously, as easily as beer yeast every time that the conditions are favourable . " This statement directly implied that Pasteur did believe in spontaneous generation.
