baker's yeast
Dough rising agent
Baker's yeast is a strain of yeast (*Saccharomyces cerevisiae*) used to leaven bread and other baked goods.
The yeast ferments sugars in dough, producing carbon dioxide that causes the dough to rise.
It's sold fresh in compressed cakes or dried in granules: The recipe calls for one packet of baker's yeast.
Distinguished from brewer's yeast, which is optimized for alcohol production.
- leaveningSubstance causing dough expansion
- brewingBeverage preparation process
- proofingChecking for errors
- warm waterMildly heated H2O
- fermentationMicrobial sugar conversion
fungus · dough · bread flour · pizza dough · bread · pitching · microorganism · bagels · eukaryote · genetic engineering · beer production · kneading · rising · alive · baking · golden · oven · bubbles
- YeastsMalassezia
- baker's ___
- fermentationwine fermentation, lacto-fermentation, starter, natural fermentation, sourdough starter
- Lab organismslab rat, lab mouse, white rat, white mouse, albino rat
- leavenersbaking powder, baking soda, sourdough starter, bicarbonate of soda, sodium bicarbonate
- Desiccation Survivaltardigrades, tardigrade, water bears, water bear, brine shrimp
leavening agent type
baker's yeastbaking soda
Sodium bicarbonate powder
baking powder · unleavened · flatbread · sodium bicarbonate · matzo