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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.

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.

A type of fresh yeast, sold in dense crumbly cakes, that is used as a leavening agent for bread dough.

A quick bread type cake that is topped with a streusel topping, glazed frosting, or a melted sugar topping.

A very rich, small European cake that is prepared with a rich yeast and butter dough flavored with rum.

A festive American bread that is a traditional part of the carnival season and the notable Mardi Gras celebrations.

Refers to bread that uses yeast as a leavener. The yeast causes the formation of carbon dioxide gas through fermentation of the sugars in the bread dough.

Also known as a Matfer mold, this utensil is used for making a traditional Polish cake known as a Baba Cake.

A yeast, that when used will result in dough rising in half the time of regular yeast.

1. A product created by grinding and sifting various types of substances, such as grains, legumes, nuts, and some vegetables into a powdered form that varies from very soft to coarse in texture.

A sweet, cylindrical shaped, yeast bread that is a traditional Italian bread served for holidays. Translated to mean "big bread," it is a bead that has a light, delicate texture spiced with raisins, candied fruit and nuts.

A traditional food created in Belgium, which began as square-shaped breakfast cake with deeply indented or pressed pockets evenly distributed around the surface of the Waffle.

A type of flour made from barley grain. The flour is usually produced from “pearled” barley, which refers to barley that has been scoured and polished to remove the husk and the bran.

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

Microscopic organisms that manufacture the enzymes that convert sugar to alcohol, a process necessary for the fermentation of grape juice into wine.

A type of wheat flour in which the leavening agent has already been added. The leavening agent is generally in the form of baking powder.

Yeast dough that contains butter or some kind of fat or egg yolks. Rich dough produces bread that is soft with a tender cake-like texture.

A flat, round cake originating in France made with flaky pastry dough, yeast dough, or unleavened dough.

A light French bread, cake, or pastry that is made with a rich dough containing light yeast and portionally larger amounts of butter and eggs.