dry yeast

Dry yeast refers to the dried, granular form of Saccharomyces cerevisiae, a common strain of yeast used in baking. Unlike compressed yeast, dry yeast is more resistant to storage deterioration and typically contains about 8% water. Before use in baking, it needs to be rehydrated.1

Yeast functions as a leavening agent by fermenting sugars, producing carbon dioxide gas, which causes dough to rise, and ethanol, which contributes to flavor. This process is crucial for the texture and flavor of most baked goods. Commercial yeast is rich in protein and B vitamins.12

Nutritional yeast, also derived from Saccharomyces cerevisiae, is an inactive, dried yeast product used as a food flavoring. It is deactivated during production, so it does not leaven. It is known for its cheesy, umami flavor and is often fortified with B vitamins, making it a popular ingredient in vegan and dairy-free cooking.3