Baking is the most well-known use of yeast. Bread, made with flour, water, and salt is now eaten all over the world in a variety of shapes and forms. But to obtain light, well-risen bread with an airy crumb, another ingredient is indispensable: yeast!

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During fermentation in bread-making, yeast produces carbon dioxide and modifies the physical properties of dough through the action of enzymes. First, the yeast ferments sugars which directly assimilates and is naturally present in the flour. The second phase corresponds to the fermentation of sugar found in flour called maltose. Glucose is transformed by yeast into carbon dioxide (which gives volume to bread and the honeycomb shape of the crumb) and into alcohol (evaporated when baked). Yeast also produces aromatic compounds that contribute to the aroma and taste of bread. Lastly, during baking fermentation, it is activated by heat and ends when the temperature reaches 50°C.

There are a few different types of baker's yeast, each with their own characteristics and uses. Here are some of the most common types:

Active Dry Yeast: This type of yeast is the most commonly used form of dry yeast in home baking. It is dormant until it is rehydrated in warm water, and then it can be added to the dough. It has a long shelf life and is easy to store.

Instant Yeast: This is a type of dry yeast that can be added directly to the dough without being rehydrated first. It is also known as fast-rising yeast, because it works quickly and can cut down on rising time. It is a popular choice for commercial bakeries.

Fresh Yeast: Also known as cake yeast, this is a moist, perishable type of yeast that is sold in small, compressed blocks. It needs to be kept refrigerated and has a short shelf life. It is a good choice for bread recipes that require a longer rising time.

Rapid-Rise Yeast: This is a type of yeast that is similar to instant yeast, but it contains added enzymes that help it work more quickly. It is often used in recipes that call for only one rising.

Sourdough Starter: This is a type of natural yeast that is made by fermenting flour and water over several days. It is often used in artisan bread baking, and can add a distinctive tangy flavor to bread. It requires regular feeding and maintenance to keep it active.

Each type of yeast has its own unique characteristics and benefits, and the type you choose will depend on the recipe you're making and your personal preferences.