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2. Baker's yeast - Wikipedia

   en.wikipedia.org/wiki/Baker's_yeast

   Saccharomyces cerevisiae, the yeast commonly used as baker's yeast. Gradation marks are 1 μm apart.. Baker yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ...

3. Dough - Wikipedia

   en.wikipedia.org/wiki/Dough

   Freshly mixed dough in the bowl of a stand mixer. Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavening agents, as well as ingredients such as fats or flavourings.

4. Proofing (baking technique) - Wikipedia

   en.wikipedia.org/wiki/Proofing_(baking_technique)

   A dough retarder is a refrigerator used to control the fermentation of yeast when proofing dough. Lowering the temperature of the dough produces a slower, longer rise with more varied fermentation products, resulting in more complex flavors.

5. The Real Truth Behind What Sets Active Dry & Instant Yeast Apart

   www.aol.com/real-truth-behind-sets-active...

   Once you factor in the larger granules, the required blooming step, and the lower concentration of yeast cells, it takes a bit more time for your dough to rise. Instant yeast, on the other hand ...

6. What every new baker should know about the yeast all around us

   www.aol.com/news/every-baker-know-yeast-around...

   With people confined to their homes, there is more interest in home-baked bread than ever before. And that means a lot of people are making friends with yeast for the first time. I am a professor ...

7. This Vintage Southern Yeast Roll Recipe Has a Surprising ...

   www.aol.com/vintage-southern-yeast-roll-recipe...

   Then, stir the yeast mixture into the potato mixture before incorporating the flour using a wooden spoon until a soft dough forms. Flour a counter or large cutting board and knead the dough until ...

8. Yeast - Wikipedia

   en.wikipedia.org/wiki/Yeast

   Yeast, most commonly S. cerevisiae, is used in baking as a leavening agent, converting the fermentable sugars present in dough into carbon dioxide. This causes the dough to expand or rise as gas forms pockets or bubbles. When the dough is baked, the yeast dies and the air pockets "set", giving the baked product a soft and spongy texture.

9. These 13 Most Popular French Pastries Will Make Your ... - AOL

   www.aol.com/13-most-popular-french-pastries...

   The dough is piped into logs; after being baked, the hollow interior is filled with pastry cream or whipped cream. While flavor variations vary, the most popular type of éclair is topped with a ...