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Yeast: a microscopic fungus that multiplies rapidly in suitable conditions (70-130 degrees, peaks around 98 degrees). Yeast is used as a leavening agent in various kinds of dough (causes bread to rise).
How it works
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As yeast multiplies it causes alcoholic fermentation
and converts sugar and starch into ethanol (ethyl Alcohol) and carbon dioxide.
The carbon dioxide is a gas that causes the dough to rise.
There are 3 types of yeast.
1) fresh: Used in making bread and some cakes. Always
store in fridge. When substituting fresh with dried use 1/2 the amount.
2) dried: Used in making bread and some cakes.
3) brewed: brewers yeast is slightly liquid. Used
mainly for brewing beer and ale.