Dry baker's yeast意思

"Dry baker's yeast" refers to a type of yeast that is sold in a dehydrated form, typically in small granules or powder. It is used in baking to leaven dough, which means it causes the dough to rise by producing carbon dioxide gas. This type of yeast is commonly used in bread-making and other baking applications.

Baker's yeast is a single-celled fungus, specifically a strain of the species Saccharomyces cerevisiae. It is different from brewer's yeast, which is also Saccharomyces cerevisiae but is used for fermenting beer and sometimes has a different flavor profile.

To use dry baker's yeast, it is typically activated by mixing it with warm water and a little sugar, which helps to proof the yeast (i.e., confirm that it is alive and active). Once the yeast is foamy and has doubled in volume, it is ready to be added to the dough. Some recipes may call for instant dry yeast, which can be added directly to the dry ingredients without the need for activation.