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A single-cell organism or plant that feeds on simple sugars that are converted into alcohol and carbon dioxide through fermentation.

A type of leavening method in which yeast is activated in warm water before it is mixed with the other ingredients to form bread dough.

Yeast substances that produce fermentation in dough used for bread and other baked goods, causing the dough to rise without the aid of chemical additives.

Used as a leavening agent in breads and other baked goods, active dry yeast is sold in small packages or in bulk.

A white French bread with a tangy, sour flavor that has been created by using a starter of fermented flour and water, instead of active dry yeast as the leavening agent.