Used to leaven dough, is sold in packages containing 2 1/2 teaspoons (1/4 ounces/7 grams) and also in bulk in some food stores. Quick-rising yeast raises dough in about a third or half the time required for regular yeast. Yeast is also available in fresh cakes; substitute 2 ounces (60 g) cake, or compressed, yeast for 1 tablespoon active dry yeast. Store dry yeast in a cool, dry place; refrigerate cake yeast.
A fungus used in the production of bread and beer. Yeast, in the environment of sugar, produces carbon dioxide and alcohol. This process is called fermentation. Bread yeast comes in dry granulated and fresh cakes. A new form of yeast, called instant yeast, has been developed which allows the user to mix the yeast directly into the flour without dissolving it first in water.