Yeast is a type of fungus that plays a crucial role in the process of fermentation, particularly in baking and brewing. It is commonly used in the culinary world to leaven bread, ferment beer, and produce various other fermented foods. The most common type of yeast used in baking is Saccharomyces cerevisiae. In the presence of sugars, yeast undergoes fermentation, producing carbon dioxide and alcohol. In bread baking, the carbon dioxide gas causes the dough to rise, resulting in a light and airy texture. Yeast is also employed in the production of alcoholic beverages, where it converts sugars into alcohol and carbon dioxide during the fermentation of wort or grape juice. This microorganism has been a valuable tool in food and beverage production since time immemorial, contributing to the development of a wide variety of flavorful and textured products.

See Dry Active Yeast. It required Proofing.

See Instant Dry Yeast. You can add it straight to your dry flour.