MELBOURNE, Australia — A team of scientists from the University of Queensland and Australian National University is investigating a potential new way of making vegan bread and cheese from scratch.

They are working with Australian food company, Fresh Bakers, to develop a yeast and mold system that can be easily made at home, but also can be made with commercial yeast.

A new yeast that is resistant to yeast infections is being developed for use in the manufacture of baked goods, and it is hoped that this yeast could also be used in bread machines to produce healthier, more nutritious baked goods.

The team is working with the company to develop an industrial yeast that will be easily and efficiently produced from a source that has a large amount of water in it.

“It’s quite a significant step for the industry because the yeast we’re developing will have a very high water content,” said Professor Michael Janssens, the lead researcher for the study, in a press release.

“That means that it’s very easy to grow, and that we can use the same process to produce food that is very healthy and nutrient dense.”

The yeast is very adaptable, so we can make it at home with any kind of yeast we want, so it’s a really great starting point for us to look at how we can produce the kind of food that’s going to be healthy and nutritious.

“Professor Jansesen said that the process of making the yeast is similar to how we make bread at home: we use the yeast to make flour.”

We’re using that yeast for a couple of things,” he said.”

Firstly, it will make flour out of water, which we can then ferment with yeast and ferment into sugar.

And secondly, it’s going a step further and will also make sugar from yeast.

So the sugars are going to go into the finished product, but they are also going into the food.

“A lot of the ingredients used to make a typical pizza or cake dough can be found in bakeries or restaurants.”

What we want to do with the yeast, instead of using the yeast that’s grown in Australia, is to use the microbes from the environment that grow in our kitchens, and the yeast will then ferment that into sugar,” Professor Jansens said.

A small amount of yeast will be used to produce the dough, while a larger amount of bacteria will produce the sourdough starter.

When it comes to the production of a vegan bread machine, the team has used a technique called a “flavoured fermentation” to produce a more healthful product.”

So instead of putting the yeast in a fermentation tank and using it to make the dough that we use in most baked goods or cakes, we’ll put it in a vessel, which will then turn the fermentation into sugar and the sugar into flour, and we’ll just put the yeast back in the vessel,” Professor Darryl Nevin said.

For this research, the scientists are using a special strain of yeast called the “fruity yeasts”.”

It produces a different flavor than we’d like, and as a result we can’t use that yeast in any commercial bread machine,” Professor Nevin explained.”

But we’ve actually already been able to make bread using it in the past, so that’s a major advantage.

“The team hopes that with this technology, the yeast can be used more widely to make new types of bread and cakes.

Professor Nevin, who has previously worked at a bakery in Sydney, said that they were excited to be working with Fresh Bakes.”

There are a lot of bakeries in Australia that are doing their best to make these kinds of products, and this is something that I think could be really useful to those bakeries,” he added.”

If there’s a way to make this yeast that we’re able to use in a commercial bakery, then we would be really keen to make that happen.

“Follow BBC Science Writer Andrew Gillham on Twitter: @AndrewGillham