Definition

Noun: - A commercial preparation of yeast cells used as a leavening agent: Baker's yeast is a type of Saccharomyces cerevisiae sold in a dried or compressed form. It is a living microorganism that ferments sugars, producing carbon dioxide gas which causes dough to rise in baking and aids fermentation in brewing.

Usage

Baker's yeast is a specific ingredient used primarily in baking and brewing processes. - It is activated by mixing with warm water and a small amount of sugar before being added to flour to make bread dough. - It is a key biological leavening agent, distinct from chemical leaveners like baking powder.

Examples

• Noun:
  • The recipe calls for one packet of active dry baker's yeast.
  • Without baker's yeast, the bread would be dense and flat.
  • He added baker's yeast to the wort to begin the fermentation process for beer.

Advanced Usage

• "Proof the yeast": A common instruction in baking where baker's yeast is dissolved in warm liquid with sugar to test its viability and activate it before use.
  • Always proof your baker's yeast to ensure it is still active.

Variants and Related Words

• Yeast (n): The broader category of single-celled fungi used for fermentation. Baker's yeast is a specific type of yeast.
• Brewer's yeast (n): A related type of often used in brewing beer and also available as a nutritional supplement. While closely related, it is typically considered a separate product from baker's yeast.
• Leaven (n/v): A substance used to produce fermentation in dough; baker's yeast is a leaven.

Synonyms

• Saccharomyces cerevisiae (n): The scientific name for the yeast species.
• Baking yeast (n): A less common but synonymous term.

Related Phrases

• Instant yeast: A variant of baker's yeast that does not require proofing and can be mixed directly with dry ingredients.
• Active dry yeast: The most common granulated form of baker's yeast, which requires proofing.

Noun

1. used as a leaven in baking and brewing