Sam Levine on Nostr: If you really want to get into the weeds with this I can talk a little about it ...

If you really want to get into the weeds with this I can talk a little about it (though my experience is mostly theoretical): I'm not sure this would be a straightforward process. In order to produce a lot of protein you'd have to use engineered yeast and in order to get a really substantial increase in protein *strictly from the yeast producing it* your bread would maybe be majority yeast? It would be really funky anyway.
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