Baker's yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products. It is a key ingredient in many baked goods, helping to create a light, airy texture by producing carbon dioxide during the fermentation process. This dried yeast can be easily dissolved in warm water and added to recipes as directed to achieve the desired rise and texture in breads, rolls, and other baked items.
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