|
ACTIVE DRY
YEAST
|
Tiny
dehydrated granules of yeast that are in a dormant phase until they are
exposed to water. This product was developed by the Fleischmann's Yeast
lab in Peekskill, New York for use by the armed forces during World War
II. It is currently available from Fleischmann's in a 3-strip and a
4-ounce jar.
|
|
ALCOHOL
|
One of the two
major by-products of yeast fermentation, the other being carbon
dioxide. Most alcohol in bread dissipates during baking but there are a
few molecules of residual alcohol in a loaf of bread.
|
|
ALL-PURPOSE
FLOUR
|
In the US: a
blend of soft and hard wheat flours with a medium amount of gluten,
suitable for most baking purposes including conventional hand-made
yeast breads. We do not recommend this flour for use in bread machines
because it may yield inconsistent results.
In Canada: a hard wheat flour suitable for baking bread by hand and in
the bread machine.
|
|
AMARANTH
|
A seed that
can be crushed or ground to flour and added to breads. Amaranth does
not have significant amounts of gluten and no more than 1/2 cup per
loaf should be added.
|
|
AUTOLYSE
|
(pronounced
ah-toh-leez) Yeasted recipes - A short rest called an autolyse comes
right after mixing the flour, yeast, oil, and water. It cuts down on
your kneading time and allow the dough to bake into a lighter bread
with a more open crumb. Here's how an autolyse works.• It allows
the flour time to fully absorb the water, so the dough is less sticky
when you knead it; • It helps the gluten to both bond and break down,
resulting in a dough that's quicker to knead and easier to shape; • It
gives the yeast time to rehydrate fully so you don't end up with yeast
bits in the dough. You'll notice in the recipe that the salt goes in
after the autolyse. This is because salt causes gluten to contract and
toughen, preventing the gluten from absorbing as much water and thus
fully benefiting from the autolyse.
|
|
|
|
BABA
|
rich rum or
kirsch-soaked yeast cake with currants or raisins, traditionally baked
in a cylindrical mold.
|
|
BABKA
|
Polish sweet
bread, traditionally made with rum, almonds, raisins and orange peel.
|
|
BAGEL
|
A traditional,
doughnut-shaped roll with a characteristic dense texture achieved by a
short rise, followed by boiling and then baking the product. Bagels
have become quite popular and are now made with a wide variety of
savory and sweet ingredients, and used as bread for sandwiches or
topped with plain or flavored cream cheeses, lox, etc.
|
|
BAGUETTE
|
long, thin,
cylindrical loaf of French bread. The baguette has a crisp, brown crust
with a chewy interior and is traditionally made from only flour, salt,
water and yeast.
|
|
BAKE
|
To cook food
in an oven with dry heat.
|
|
BAKER'S YEAST
|
Yeast used for
raising bread, typically from the taxonomic group Saccharomyces
cerevisiae.
|
|
BANNETON
|
A woven basket
in which bread is allowed to rise before baking. It may be cloth lined
or bare, but either way, it is dusted with flour prior to use. The
rising dough conforms to its shape and is then tipped out before
baking. A banneton is thought to provide good air circulation and even
temperatures during the rising.
|
|
BANNOCK
|
A traditional
Scottish cake, sometimes made with yeast, and often baked on a griddle.
|
|
BAP
|
A soft yeast
roll with a floury finish, popular in Scotland as a breakfast roll.
|
|
BARM BRACK
|
An Irish bread,
sometimes made with yeast, that is buttered and served with tea. Barm
Brack typically contains candied fruit peel and raisins or currants.
|
|
BÂTARDE
|
A traditional
loaf of white bread, slightly larger than a baguette.
|
|
BATH BUN
|
A sugar-coated
bun originating in Bath, England, usually studded with candied fruit,
currants or golden raisins.
|
|
BATON
|
A white loaf
of bread somewhat smaller than a baguette.
|
|
BATONNET
|
A white loaf of
bread somewhat smaller than a baguette.
|
|
BATTER BREAD
|
A yeasted
bread that is not kneaded but stirred vigorously. The very thick but
pourable batter produces a coarser crumb than a kneaded bread.
|
|
BENCH SCRAPERS
|
A kitchen tool
useful for scraping dough off a kneading surface.
|
|
BIALY
|
Jewish-American
yeast roll that is dense and chewy, topped with sautéed onions. It is
related to the bagel.
|
|
BIGA
|
An Italian
version of homemade starter, made with flour and water and often a
small amount of commercial yeast. This starter has a dough consistency
and must be broken up before use.
|
|
BLEACHED FLOUR
|
Flour
processed with a "bleaching agent." Fresh ground wheat flour
does not result in consistently good products. Over time, flour ages
and whitens and within several months it produces a better product. To
hasten the improvement process, modern flour mills bleach and age flour
chemically through the addition of tiny amounts of a bleaching agent.
|
|
BLOOM
|
Bloom refers
to the way the top of bread opens up during baking along the cuts made
in the top crust. The cutting creates "ears" (flaps of dough
that rise up from the loaf and crisp up).
|
|
BOULE
|
A round loaf
or ball of dough.
|
|
BREAD FLOUR
|
A special flour,
higher in gluten, that can be used for making yeast breads by hand;
recommended for use in a bread machine.
|
|
BREAD MACHINE
YEAST
|
A
Fleischmann's Yeast product especially developed for use in the types
of doughs most commonly made in bread machines. It is an instant yeast.
Available in the U.S. and Canada in 4-ounce jars.
|
|
BREAK AND
SHRED
|
The portion of
the loaf between the top and the sides that shreds somewhat during
baking. Ideally it should be even around the loaf.
|
|
BREWER'S YEAST
|
An inactive yeast
product that is a by-product of beer making and is specially processed
to be a nutritional supplement for humans.
|
|
BRIOCHE
|
A soft, light
bread from France. Rich in eggs and butter, it is often baked in small
or large fluted pans but can be used to enclose other foods such as
sausage or cheese.
|
|
BROWN AND
SERVE
|
A method used
in preparing breads where the dough is shaped, risen and baked at a low
temperature until it is cooked all the way through. It is then cooled,
wrapped and refrigerated until close to serving time. Then it is baked
again at a high temperature for a short time until brown.
|
|
BUCKWHEAT
|
A seed of a
small plant, ground into light or dark flour. Although both are whole
buckwheat, the light flour has less fiber and a milder flavor. Kasha is
roasted, hulled buckwheat kernels. Since buckwheat flour can be
difficult to find, kasha can be processed in a food processor for about
3 minutes to create an acceptable substitute.
|
|
BUNDT PAN
|
A special tube
cake pan with fluted sides. Must be well greased
to prevent sticking.
|
|
|
|
CARBON DIOXIDE
|
Along with
alcohol, one of the two main by-products of yeast fermentation. It is trapped
in the dough by the gluten fibers thereby raising the bread.
|
|
CHALLAH
|
A traditional
Jewish egg bread served for the Sabbath and Holy Days; most often it is
braided.
|
|
CHEF
"Starter"
|
A piece of
dough cut from a previous batch of bread which is used to make a levain
or starter for the next bread. The chef is stored as a dough and may
dry up on the outside but the inside will remain soft and ready to use.
|
|
COMPRESSED
YEAST
|
Fresh (not
dried) yeast that is extruded and cut into a cake form. It must be refrigerated
at all times and has a relatively short shelf life of 4-6 weeks.
|
|
CONVECTION
OVEN
|
This oven has
a fan built into it that circulates the air and cooks the food more
evenly than conventional ovens. It does not require preheating and uses
conventional cookware.
|
|
COOLRISE DOUGH
|
A kneaded and
shaped dough that is formulated especially to
rise in the refrigerator over night.
|
|
COUCHE
|
A large piece
of linen or canvas used to wrap dough for rising. It is seasoned by
dusting it with flour. It need not be washed but can be hung out to dry
and later the dough crumbs should be scraped off.
|
|
COULIBIAC
|
French dish of
salmon, rice, hard cooked eggs, mushrooms, shallots and dill, encased
in a dough (usually a brioche) and baked.
|
|
CROISSANT
|
A French
classic roll, crescent shaped and made from buttered layers of yeast
dough much like a puff pastry.
|
|
CRUMB
|
Term referring
to the interior texture, gluten network, tenderness and general feel of
a bread. Desirable crumb size and texture varies depending on the
product. Kneaded breads are generally fine and even, although when
using sourdough starters the product may
contain large bubbles. Batter breads generally contain a coarse crumb.
|
|
CRUMPET
|
A British
yeasted product made from a batter poured into a ring mold on a stove
top and cooked until is brown on the bottom and riddled with small
holes on the top.
|
|
|
|
ARK RYE FLOUR
|
A coarse rye
flour ground from the whole rye grain. It bakes into a dark loaf and is
best suited to rustic black breads and dark pumpernickels.
|
|
DOUBLED IN
SIZE
|
The point to
which most doughs are allowed to rise. When a dough has doubled, it is
full of air pockets and the gluten has become strong and elastic. The
fermentation has generated heat and moisture and has allowed flavors to
develop. To test if a dough has doubled in size, use the
"finger-tip test."
|
|
|
|
EGG WASH
|
Egg yolk
and/or white mixed with a small amount of water or milk and brushed
over a bread prior to baking. An egg wash gives color and gloss to the
product.
|
|
EGGS
|
Eggs in yeast
breads provide added leavening, color, soft texture and richness.
|
|
ELECTION CAKE
|
Rich yeast cake
developed in the 18th century to celebrate election day. It contains
nuts, candied fruit and sherry-soaked raisins.
|
|
EMULSIFIER
|
A chemical that
has the ability to bind together two incompatible things, for example
water and oil. Eggs contain the emulsifier lecithin. Fleischmann's
Yeast is processed using the emulsifier sorbitan monostearate.
|
|
ENGLISH MUFFIN
|
A yeasted roll
made by cooking a soft, shaped dough usually in a circular form on a
griddle.
|
|
ENRICHED
FLOURS
|
Flour with
added niacin, thiamin, riboflavin and iron to compensate for some of
the nutrients lost during the milling process. Effective January 1997,
the addition of folic acid will also be required.
|
|
|
|
FASNACHT
|
A yeast
raised, potato pastry that is deep-fried like a doughnut.
|
|
FATS
|
Fats add
richness, tenderness, calories and flavor to breads. They can generally
be substituted equally when the amount is less than 2 tablespoons per
loaf of bread.
|
|
FERMENTATION
|
In bread
baking, the process by which yeast converts sugar to carbon dioxide and
alcohol. The carbon dioxide is trapped in the bread by the gluten
fibers thereby raising the bread.
|
|
FICELLE
|
A long, very
thin loaf of French bread about 1/2 the size of a baguette.
|
|
FINGER-TIP
TEST
|
A method used
to test if a dough that has risen has "doubled in size." The tips
of two fingers are pressed lightly and quickly 1/2 inch into the risen
dough. If the dents stay, the dough has doubled in size.
|
|
FLAT TOP
|
A loaf of
bread with a dome that does not hold up so the dough flattens during
baking. Usually caused by too much yeast, too little flour or excess
rising time.
|
|
FOCACCIA
|
An Italian
flat bread, thick and not usually kneaded, traditionally brushed or
drizzled with olive oil and sprinkled with salt. Modern bakers make a
variety of additions to this traditional snack bread.
|
|
FOOD PROCESSOR
|
A kitchen
appliance designed to chop, dice, puree and slice a wide variety of
foods. Larger models can also be used to knead bread dough.
|
|
FREEZER DOUGHS
|
Doughs
specially formulated to be frozen for later use.
|
|
FRENCH BREAD
|
Traditional
French bread is a crusty loaf of white bread with a chewy exterior. The
bread is usually made from flour, salt, yeast and water. It is made in
many different shapes.
|
|
|
|
GENUS
|
A taxonomic
category that ranks below family and above species. The genus of our
yeast is Saccharomyces. (This means sugar eater.)
|
|
GLUTEN
|
A protein
found in wheat and other cereal flours that forms the structure of the
bread and holds the carbon dioxide produced by yeast. Gluten is
developed when flour is hydrated and kneaded.
|
|
GRAIN MILLS
|
Machine
designed to grind wheat and other grains to make flour.
|
|
|
|
HARD WHEAT
|
Wheat,
generally grown in northern climates, that is especially suited to bread
making because of a high level of the wheat protein, gluten.
|
|
HOT CROSS BUN
|
A traditional
yeast-raised bun usually containing raisins, currants or chopped dried
fruit, made for Good Friday. It is slashed with a cross and
confectioners sugar icing is put over the cross after baking.
|
|
|
|
INSTANT YEAST
|
Instant yeast
is a specially processed form of Active Dry Yeast that can be mixed
into a dough dry (rather than dissolved) and reduces rising time up to
50 percent. It was developed in the 1980s.
|
|
ITALIAN BREAD
|
simple bread
similar to French bread but typically shorter and plumper. It is
typically made from four, salt, water and yeast.
|
|
|
|
|
|
KAMUT
|
A variety of high
protein wheat that has been used in bread baking, pasta and cereals. It
is considered one of the original strains of wheat used in ancient
times for bread making.
|
|
KASHA
|
See buckwheat.
|
|
KHACHAPURI
|
A Russian
bread similar to a calzone, it is filled with cheese and baked until
the dough is done and the cheese is melted.
|
|
KNEAD
|
The action
used to manipulate bread dough that forms the gluten network in dough.
To knead dough flatten into a disk shape, fold
it toward you, using the heels of your hands, push dough away with a
rolling motion, turn dough on quarter turn and vigorously repeat the
fold, push, turn steps.
|
|
KOLACKY
|
A sweet bun
claimed by Poles and Czechs. It is filled with poppy seeds, nuts,
mashed fruit or jam.
|
|
KUCHEN
|
Fruit or
cheese-filled, yeast-raised cake that originated in Germany.
|
|
|
|
LA CLOCHE
|
A cooking
chamber designed to imitate ancient cooking ovens.
|
|
LAME
|
A tool used to
slit the tops of loaves. It is designed to cut the bread tops at an
angle rather than straight into the loaf.
|
|
LEAVENER
|
A substance
used to make baked products lighter by helping them rise. Yeast, baking
powder and baking soda are the most common leaveners used by the home
baker.
|
|
LEVAIN
|
A bread
starter consisting of flour and water with wild yeasts. It can be made
a few days in advance of baking or be made from the chef by softening
and mixing it in water.
|
|
LIGHT RYE
FLOUR
|
Rye flour
ground from the rye endosperm. It does not include the bran or germ of
the grain.
|
|
LIQUID
|
The ingredient
in bread used to dissolve and re-activate dry yeast and/or mix with
flour to form the gluten network.
|
|
|
|
MEDIUM RYE
FLOUR
|
Rye flour
ground from the endosperm of the rye grain. It has part of the germ and
bran removed prior to milling.
|
|
MILLET
|
A tiny yellow
seed that lends texture and flavor to breads. Millet flour is
nutritious but low in gluten.
|
|
MONKEY BREAD
|
Bread that was
formed into small balls and dipped into butter sometimes rolled in a
spicy or flavorful topping, then baked in a tube pan.
|
|
MORTAR AND
PESTLE
|
A kitchen tool
that consists of a bowl (mortar) and a bat-like tool (pestle) that is used
to grind spices, herbs and other foods.
|
|
MUFFIN
|
A small
cake-like bread (generally, but not always, a quick bread) made with a
variety of flours, fruits and nuts and baked in a muffin pan. A muffin
pan has a number of cup shaped depressions to hold individual portions
of batter.
|
|
|
|
NAAN
|
An East Indian
flat bread, baked in a tandoor oven and leavened with wild yeast.
|
|
|
|
NITROGEN
PACKED
|
Modern yeast
is often packed in a nitrogen-filled bag to avoid the effect that
oxygen has on the product.
|
|
|
|
OVEN SPRING
|
The last,
quick rise a bread goes through when a risen dough is first placed in a
hot oven.
|
|
OVERPROOF
|
Bread that has
been risen too much. It may not hold its dome top or shape and may
develop "off" flavors.
|
|
|
|
PEEL
|
large wooden
tool used to transfer dough to and from a baking stone.
|
|
PITA
|
Round Middle
Eastern flat bread, leavened with yeast, is split horizontally and filled
with various sandwich filings.
|
|
PIZZA
|
A round savory
tart made with a crisp yeast dough, which in the past was covered with
tomato sauce, mozzarella cheese and a variety of other ingredients.
Now, it can be covered with a variety of savory ingredients that may
include sauces, meats, vegetables and cheeses.
|
|
PIZZA STONE
|
A slab of
stone used to simulate the baking qualities of brick ovens.
|
|
POLENTA
|
Coarsely
ground, whole corn meal. It should be refrigerated to preserve
freshness.
|
|
POOLISH
|
mixture of
flour, water and yeast used as a sponge in French bread baking.
|
|
PRETZEL
|
A yeasted
dough that is typically rolled into a long rope and often knotted. They
can be crisp or soft and chewy.
|
|
PROOF
|
In bread production
this term refers to the rising step in bread that is generally done in
a climate-controlled "proof box."
|
|
PROOFING YEAST
|
To dissolve
yeast in warm liquid (we recommend 1/4 cup water) with a little sugar
(we recommend 1 teaspoon sugar) and set it aside for 5 - 10 minutes
until it develops foam on top.
|
|
PUEBLO BREAD
|
This bread,
which originated in Native American communities, is made with
unbleached flour, salt, water, yeast and lard or shortening (sometimes
sugar or eggs) and baked in an adobe oven. A hot fire is started in the
oven and allowed to burn out. The bread is baked in the hot ashes.
|
|
PULLMAN PAN
|
pullman pan is
a loaf pan with a lid that slides across the top to seal the dough
inside. The dimensions are usually 13x4x4 inches. The bread is
generally compact since it is trapped within the pan. It makes good
slicing bread for sandwiches.
|
|
PUMPERNICKEL
BREAD
|
A heavy dark
bread made with a high proportion of rye to wheat flour and frequently
with molasses to add color and flavor to the loaf.
|
|
PUMPERNICKEL
FLOUR
|
A coarse rye
flour ground from the whole rye grain. It bakes into a dark loaf and is
best suited to rustic black breads and dark pumpernickels.
|
|
|
|
QUICK BREAD
|
Any bread
product leavened with a chemical leavener (baking soda and an acid,
such as buttermilk, or baking powder) rather than yeast. This category
includes muffins, biscuits, popovers, pancakes and the like.
|
|
QUICK-RISE
YEAST
|
An
"instant" yeast produced by Fleischmann's in Canada and sold
in Canada. It is ideal for dry mix methods of baking but can be used in
any method.
|
|
|
|
RAPIDMIX YEAST
|
A yeast
produced by Fleischmann's Yeast and sold in Canada. It is similar to Fleischmann's
Active Dry Yeast sold in the United States; however, it is somewhat
more finely granulated so that it can be mixed directly with dry
ingredient.
|
|
RAPIDRISE
YEAST
|
An
"instant" yeast produced by Fleischmann's Yeast and sold in
the United States in the convenient 3-strip packages for consumers.
This yeast is well-suited to the quick, one-rise mix method of making
yeast breads.
|
|
REFRIGERATOR
DOUGH
|
A dough that
is not kneaded and is similar to a batter bread except it is risen in
the refrigerator. During this time, the flour absorbs the liquid to
form a batter/dough. The refrigerator dough makes a soft textured,
light bread.
|
|
REST
|
A short period
(10-20 minutes) after kneading and before shaping when dough is allowed
to relax to make shaping easier. This rest time is typically found in
bread making methods that involve only one rise.
|
|
RISE
|
A stage in the
process of making yeast breads where the dough is set in a warm,
draft-free place for a period of time (usually an hour or so) while the
yeast ferments some of the sugars in the dough, forming carbon dioxide.
This causes the bread to grow. A rising period usually lasts until the
dough doubles in size.
|
|
RYE FLOUR
|
Flour milled
from a hearty cereal grass containing less gluten than wheat flour It
comes in dark, medium and light versions (see these headings)
|
|
|
|
SALT
|
Sodium
chloride crystals, a primary ingredient of many foods, serves as a flavor
enhancer and in yeast doughs and also enhances the ability of the
gluten to form a fine textured dough.
|
|
SALT RISING
BREAD
|
A bread that
was traditional before modern yeast made with a fermented mixture of
cornmeal, salt, sugar, flour and water. It is smooth textured and has a
tangy flavor and aroma.
|
|
SAVARIN
|
A large
rum-soaked yeast cake baked in a ring mold and filled with pastry
cream, creme chantilly or fresh fruit.
|
|
SAVARIN PANS
|
A special ring
mold used for making a savarin.
|
|
SCALD
|
Heat liquid to
just below the boiling point. Un-pasteurized milk needs to be scalded
prior to baking with yeast.
|
|
SCORING
|
To make
shallow cuts in the surface of the bread that allows it to bloom during
baking.
|
|
SLASHING
|
utting the top
of a loaf to allow for expansion of the bread while in the oven. This
allows the loaf to bloom as it goes through oven spring at the
beginning of baking. It also allows the crust to have more crisp folds
of dough and lends aesthetic appeal to the loaf by the design of the
cuts.
|
|
SLOW RISE
|
A method for
bread baking that uses several slow rises at room temperature. Fans of
this method say it allows for the most flavor development in the bread.
|
|
SOFT WHEAT
|
general term
for varieties of wheat that contain relatively small amounts of gluten.
|
|
SORBITAN
MONOSTEARATE
|
An emulsifier
used in yeast manufacturing to aid in the drying process. Sorbitan
monostearate protects the yeast from excess drying and also aids in the
rehydration of the yeast cells. It is considered safe and actually can
aid the body in fat absorption.
|
|
SOURDOUGH
|
A bread with a
slightly sour flavor created by using a sourdough starter as all or
some of the leavener.
|
|
SOURDOUGH
STARTER
|
A sourdough
starter is a mixture of flour, water and oftentimes, yeast that is
allowed to sit in a warm place to allow the yeast to ferment and a sour
flavor to develop. Once fermented, the starter can be used in bread
recipes to provide a characteristic sour flavor. In past times, this
was the primary way yeast was preserved from one baking day to the
next. San Franciso is famous for its sourdough.
|
|
SPECIES
|
A group of
taxonomic classification consisting of organisms that can breed
together.
|
|
SPELT
|
An ancient
wheat variety, native to Southern Europe. It can be used in equal
quantities to replace wheat flour in recipes.
|
|
SPONGE
|
A thick
mixture of flour, yeast and liquids that is made as the first
fermenting step in some yeast bread recipes.
|
|
STRAIGHT DOUGH
|
A single step method
of mixing a dough in which all the ingredients are mixed into a single
batch and mixed to develop dough.
|
|
STRAIN
|
A sub group of
a species in taxonomic classification that has a common ancestor with
distinctive characteristics but is not different enough from other
organisms to be a separate species.
|
|
SWEETENERS
|
Any food that
adds a sweet flavor to foods. This group includes natural sweeteners
such as sugars, corn syrups, honey, molasses and the like, as well as
the artificial sweeteners. Yeasts ferment natural sweeteners to raise
bread. Artificial sweeteners cannot be fermented by yeast.
|
|
|
|
TEFF FLOUR
|
Teff
is the smallest of grains and therefore has a high ratio of bran and
germ. Teff flour has been used in Ethiopia for centuries and has
recently been grown in Idaho for the American market.
|
|
THWACK
|
The
hollow sound of a perfectly baked loaf just out of the oven.
|
|
TRADITIONAL
ACTIVE DRY YEAST
|
ctive
dry yeast produced by Fleischmann's in Canada. This yeast should be
dissolved before using for best results.
|
|
|
|
UNBLEACHED
FLOUR
|
White
flour without bleaching or aging agents added to hasten the aging
process. This flour whitens as it ages.
|
|
UNDERPROOF
|
nder
risen.
|
|
UNLEAVENED
|
Bread
or dough product containing no yeast or chemical leavener.
|
|
|
|
VACUUM PACKED
|
Oxygen
damages yeast. Fleischmann's Yeast's 1-pound size package of instant
yeast is packed as a solid block, air-free and air-tight in a heavy
foil package to minimize the yeast's exposure to oxygen.
|
|
|
|
WAFFLE
|
light,
crisp batter bread that can be yeast or chemically leavened and made in
a waffle iron.
|
|
WEBBING
|
The
texture or holes in rustic types of bread. Generally bigger and more
irregular webbing is considered best.
|
|
WHITE RYE
|
Another
name for Light Rye
|
|
WHOLE WHEAT
FLOUR
|
heat
flour milled using the entire wheat berry. Unless labeled otherwise,
this flour typically works like an all-purpose flour.
|
|
WINDOW PANING
|
This
is a test to determine whether or not gluten has developed. Stretch a
small piece of dough until it is very thin, thin enough to hold
together and light can pass through.
|
|
WRINKLER
|
bread
whose top does not hold firm because of overproofing, too much yeast or
a soft dough.
|
|
|
|
YEAST
|
In baking,
"yeast" refers to a single-celled fungi
in the species Saccharomyces cerevisiae which ferments sugars. The
by-products of this fermentation are principally carbon dioxide and
alcohol. The carbon dioxide raises breads.
|
|
YEAST BREAD
|
Any bread
whose primary leavening action results from the fermentation of sugar
by yeast.
|
