What You Need to Know
Baker's yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise by converting the fermentable sugars present in the dough into carbon dioxide and ethanol. Baker's yeast is of the species Saccharomyces cerevisiae, and is the same species as the kind commonly used in alcoholic fermentation, which is called brewer's yeast or the deactivated form nutritional yeast. Baker's yeast is also a single-cell microorganism found on and around the human body.
Steps
- 1.
Brioche (France): Creates rich, buttery texture through extended fermentation
- 2.
Pandoro (Italy): Produces tall, golden Christmas cake with distinctive star shape
- 3.
Pão de queijo (Brazil): Combines with tapioca flour for chewy cheese bread texture
The Science
Primary Reaction
Fermentation