from The American Heritage® Dictionary of the English Language, 4th Edition
- n. Any of various unicellular fungi of the genus Saccharomyces, especially S. cerevisiae, reproducing by budding and from ascospores and capable of fermenting carbohydrates.
- n. Any of various similar fungi.
- n. Froth consisting of yeast cells together with the carbon dioxide they produce in the process of fermentation, present in or added to fruit juices and other substances in the production of alcoholic beverages.
- n. A powdered or compressed commercial preparation, having yeast cells and inert material such as meal and used chiefly as a leavening agent or as a dietary supplement.
- n. Foam; froth.
- n. An agent of ferment or activity: political agitators who are the yeast of revolution.
- intransitive v. To ferment.
- intransitive v. To froth or foam.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. An often humid, yellowish froth produced by fermenting malt worts, and used to brew beer, leaven bread, and also used in certain medicines.
- n. A type of single-celled fungus.
- n. A compressed cake or dried granules of this substance used for mixing with flour to make bread dough rise.
- n. A frothy foam.
- v. To ferment.
- v. To rise.
from the GNU version of the Collaborative International Dictionary of English
- n. The foam, or troth (top yeast), or the sediment (bottom yeast), of beer or other in fermentation, which contains the yeast plant or its spores, and under certain conditions produces fermentation in saccharine or farinaceous substances; a preparation used for raising dough for bread or cakes, and making it light and puffy; barm; ferment.
- n. Spume, or foam, of water.
from The Century Dictionary and Cyclopedia
- To ferment.
- n. A yellowish substance, having an acid reaction, produced during the alcoholic fermentation of saccharine fluids, rising partly to the surface in the form of a frothy, flocculent, viscid matter (top or surface yeast), and partly falling to the bottom (bottom or sediment yeast).
- n. Spumc or foam of water; froth.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. any of various single-celled fungi that reproduce asexually by budding or division
- n. a commercial leavening agent containing yeast cells; used to raise the dough in making bread and for fermenting beer or whiskey
Their flavor become more intense and complex with the longer the yeast is allowed to develop.
Set aside for 5-10 minutes, until the yeast is activated and bubbly.
Just let me know what the name of the yeast is and where I might find it.
The microscopic plants which we call yeast are widely distributed in the air, and float around there until chance brings them in contact with a substance favorable to their growth, such as fruit juices and moist warm batter.
When the fermentation has gone on so long that the yeast begins to look brown, the beer should be tunned; that is, the yeast is removed, and the beer is put into the casks in which it is to remain; and, in general, the beer is not taken down into the cellar till at this period.
All yeast is best purified before it is used; that is, the yeast should be put into a vessel, and, cold spring water being poured upon it, they should be stirred together and then left to settle.
Its scientists have altered a pathway in yeast similar to one in plants and trees that makes smells and flavors.
The only time you even hear about yeast is if a winery is using naturally occurring yeasts to ferment a particular wine.
Put the yeast and milk in the bowl of a stand mixer and, using a wooden spoon, stir until the yeast is dissolved.
But a packet of active dry yeast is roughly 2 1/2 teaspoons: which do you mean, a packet or 1 teaspoon?