Definition
noun
A form of dry yeast in which the yeasts are not killed but made dormant through dehydration, and return to becoming active again when mixed with a warm liquid (about 105° to 115°F).
Supplement
An active dry yeast is important for the leavening of the bread (i.e. the bread is caused to rise by means of fermentation by live yeasts).
See also:
Definition noun A form of dry yeast in which the yeasts are not killed but made dormant through dehydration, and return to becoming active again when mixed with a warm liquid (about 105° to 115°F). Supplement An active dry yeast is important for the leavening of the bread (i.e. the bread is caused to rise..
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