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[[Image:Yeast.jpg|center|Yeast]]A leavening agent that occurs naturally. The most commonly available types of yeast are [[fresh yeast|fresh]] (also called compressed, wet, active fresh or cake yeast), [[Active Dry Yeast|active dry]], and [[instant yeast|instant]] (also known as rapid-rise). There's also [[baker's yeast]] (sometimes called baking or bread yeast). |
[[Image:Yeast.jpg|center|Yeast]]A leavening agent that occurs naturally. The most commonly available types of yeast are [[fresh yeast|fresh]] (also called compressed, wet, active fresh or cake yeast), [[Active Dry Yeast|active dry]], and [[instant yeast|instant]] (also known as rapid-rise). There's also [[baker's yeast]] (sometimes called baking or bread yeast). |
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| + | There are also de-activated forms of yeast, like [[brewer's yeast]] and [[nutritional yeast]] which are used in cooking. |
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[[Category:Glossary]] |
[[Category:Glossary]] |
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[[Category:Yeast| ]] |
[[Category:Yeast| ]] |
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Revision as of 21:31, 12 March 2010
A leavening agent that occurs naturally. The most commonly available types of yeast are fresh (also called compressed, wet, active fresh or cake yeast), active dry, and instant (also known as rapid-rise). There's also baker's yeast (sometimes called baking or bread yeast).
There are also de-activated forms of yeast, like brewer's yeast and nutritional yeast which are used in cooking.