Baker's Yeast

Baker's yeast is a type of single-celled fungus, scientifically known as Saccharomyces cerevisiae, used in baking and brewing. It ferments sugars present in dough or liquids, producing carbon dioxide and alcohol. The carbon dioxide gets trapped in the dough’s structure, causing it to rise and become light and airy. Bakers appreciate its reliability and ability to enhance texture, flavor, and fermentation speed. It’s available in active dry, instant, or fresh forms, making it a versatile natural leavening agent for many baked goods.