In baking, yeast refers to a single-celled fungi in the species Saccharomyces cerevisiae, which ferments sugar. The by-products of this fermentation are principally carbon dioxide and alcohol. The carbon dioxide raises or expands the bread dough. Always use a thermometer to measure liquid temperature before adding it to or with the yeast. Home baking yeast may be active dry or fast-rising. Fresh or compressed yeast also may be available in some supermarkets’ refrigerator case. One-quarter ounce dry yeast is about 2? teaspoons and equals one 0.6-ounce cake of compressed fresh yeast.
Gastronomy Terminology
