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

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

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

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

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

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.

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

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

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

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

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.

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 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.

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 French food that is similar to a beignet, however it includes rice as the main filling inside of a fried dough pastry shell, instead of fruit or a shell of only sweet dough.

A type of flour produced from grinding polished rice (the bran and germ have been removed) into a powder.

A type of flour made from rice kernels that have been processed to remove the outer hulls, but not the nutritious bran layers covering the kernel.