1. Bread making: This process relies on the use of yeast, a single-celled fungus, to ferment dough. Yeast consumes sugars in the dough and produces carbon dioxide as a byproduct, causing the dough to rise. This process has been used for thousands of years to create leavened bread.

2. Cheese making: This process uses bacteria and enzymes to transform milk into cheese. Different types of bacteria are used to produce different cheeses, contributing to their unique flavor and texture. The enzymes, like rennet, are used to coagulate the milk proteins, forming curds. This ancient technique has been practiced for centuries across various cultures.