pkg. yeast
Rich in B vitamins (particularly B1, B2, B3, and B12) and minerals including selenium and potassium. Provides amino acids and protein, particularly in nutritional yeast forms.
About
Yeast refers to single-celled fungi of the genus Saccharomyces, most commonly Saccharomyces cerevisiae, used as a leavening agent in baking and fermentation. Commercial baker's yeast exists in several forms: fresh (compressed), active dry, and instant (rapid-rise). These yeasts are selected strains cultivated to produce consistent fermentation and gas production for leavening bread doughs. The cells are cultured aerobically, then processed into stable forms for shelf storage. Yeast cells metabolize sugars and produce carbon dioxide and ethanol, creating the rise in dough and contributing flavor development through fermentation byproducts.
Active dry yeast consists of living yeast cells surrounded by a protective layer of dead cells and nutrients. Instant yeast has smaller particle size and higher water content, allowing faster hydration and fermentation. Fresh yeast contains approximately 70% water and is more perishable but offers clean fermentation characteristics prized by professional bakers.
Culinary Uses
Yeast is the primary leavening agent in bread baking, enabling the rise of doughs through fermentation. It is essential in producing breads ranging from sandwich loaves to artisanal sourdoughs, enriched doughs (brioche, croissants), and quick-rise applications. Beyond baking, baker's yeast contributes to flavor development in fermented goods and is sometimes used to create yeast extracts and nutritional yeast powders. Proper hydration, temperature control (typically 75–85°F for optimal fermentation), and timing are critical to successful leavening. Yeast works synergistically with salt, which regulates fermentation speed, and with time, which allows flavor compounds to develop.