Yeast

The fungus which produces budding from a parent microorganism primarily used in cooking for converting sugars to alcohol or water and carbon dioxide as in beer, wine, and bread production. When fresh yeast is unavailable, substitute half the quantity of dry yeast. (Some cooks suggest avoiding the dried product in recipes requiring a lot of yeast because it has a strongly yeasty flavour which may not be desirable.) Fresh and dried yeast should be stored in the fridge.