Baker's yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol. Baker's yeast is of the species Saccharomyces cerevisiae, which is the same species commonly used in alcoholic fermentation, and so is also called brewer's yeast. Baker's yeast is also a single-celled microorganism found on and around the human body.
The use of steamed or boiled potatoes, water from potato boiling, or sugar in a bread dough provides food for the growth of yeasts; however, too much sugar will dehydrate them. Yeast growth is inhibited by both salt and sugar, but more so with salt than sugar. Fats such as butter or eggs slow down yeast growth, however others say the effect of fat on dough remains unclear, presenting evidence that small amounts of fat are beneficial for baked bread volume.
Saccharomyces exiguus (also known as S. minor) is a wild yeast found on plants, fruits, and grains that is occasionally used for baking; it is not, however, generally used in a pure form, but comes from being propagated in a sourdough starter.
Read more about Baker's Yeast: History, Types of Baker's Yeast, Use in Research
Famous quotes containing the words baker and/or yeast:
“No one thinks anything silly is suitable when they are an adolescent. Such an enormous share of their own behavior is silly that they lose all proper perspective on silliness, like a baker who is nauseated by the sight of his own eclairs. This provides another good argument for the emerging theory that the best use of cryogenics is to freeze all human beings when they are between the ages of twelve and nineteen.”
—Anna Quindlen (20th century)
“Do you not know that a little yeast leavens the whole batch of dough?”
—Bible: New Testament, 1 Corinthians 5:6.