Baker's yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise by converting the fermentable sugars present in the dough into carbon dioxide and ethanol.
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Baker's yeast is of the species Saccharomyces cerevisiae, and is the same species as the kind commonly used in alcoholic fermentation, which is called brewer's yeast.
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Baker's yeast is a single-cell microorganism found on and around the human body.
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Saccharomyces exiguus is a wild yeast found on plants, grains, and fruits that is occasionally used for baking; however, in general, it is not used in a pure form but comes from being propagated in a sourdough starter.
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Baker's yeast created yeast that would rise twice as fast, cutting down on baking time.
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Baker's yeast is available in a number of different forms, the main differences being the moisture contents.
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Dry Baker's yeast forms are good choices for longer-term storage, often lasting more than a year at room temperatures without significant loss of viability.
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Instant and active dry Baker's yeast are essentially the same ingredient, just in slightly different forms and applications.
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Notable commercial brands of baker's yeast include Lesaffre's SAF red and SAF gold, Fleischmann's, and Red Star Yeast.
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Baker's yeast contains enzymes that can reduce a carbonyl group into a hydroxyl group in fairly high yield, thus making it useful for biotransformations in organic syntheses.
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Baker's yeast can be used to produce ethanol via fermentation for use in chemical synthesis, although doing so in some places requires permits.
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Since the end of the nineteenth century, baker's yeast has been produced by companies that specialize in its production.
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