You know how bread yeast adds not only fulffiness, but also taste and nutrients to bread? I thought about this and decided maybe it would be a great idea to let other things `rise` with yeast before cooking them. I mean, just for the flavor and the nutrients.

Right now, I'm soaking some wheat in warm water with bread yeast. I plan to slow cook the wheat afterward. We'll see what happens.

I may need to let it soak longer than bread dough takes to rise, though.

I'm thinking about trying it on beans, rice, and oats, too.

I'm also thinking about trying it in pasta sauce (prior to cooking). However, pasta sauce is pretty acidic; so, I might either have to reduce the pH first, go for a longer ferment, or hope the original yeast itself has enough flavor to make a difference.

So, basically, I'm talking about a quick ferment with bread yeast innoculation.

I use bread yeast to make pastry with oil - and it does rise.
But other things than wheat flour won't rise - it's the gluten in wheat that becomes stretchy and allows bubbles to form.
I did make a gluten free pastry which I added yeast as usual, and it did add that taste, although no bubbles.

Nutritional yeast is I think even more nutritious than bread yeast. It's pretty delicious and packed with B vitamins. Usually sold as flakes. It's amazing on toast and on popcorn, but also adds umami flavor to vegetarian gravies, patties, and etc.

@bower
I wasn't talking about for the purposes of making things rise. Just for flavor and nutrients (no rising). That's why I surrounded `rise` with backtics (I wasn't really talking about rising).

Yep, I should mention that the nutritional yeast flavor is different.
Personally I do love the flavor of bread yeast as well.