Baker’s yeast (differs from Brewer’s yeast) refers to a single-celled fungi in the species Saccharomyces cerevisiae, which ferments sugar. The by-products of this fermentation
are principally carbon dioxide and alcohol. The carbon dioxide raises or expands the bread dough.
The amount of product obtained as a result of a given amount of ingredients.
The fragrant, flavorful, thin, outer skin of citrus fruit which is removed with a citrus zester, vegetable peeler, or paring knife and used to contribute flavor to baked goods.