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Yeasty :: Yeasty (a.) Frothy; foamy; spumy, like yeast..

Sponge :: Sponge (n.) Dough before it is kneaded and formed into loaves, and after it is converted into a light, spongy mass by the agency of the yeast or leaven..

Spurge :: Spurge (v. t.) To emit foam; to froth; -- said of the emission of yeast from beer in course of fermentation.

Yesty :: Yesty (a.) See Yeasty.

Yeastiness :: Yeastiness (n.) The quality or state of being yeasty, or frothy..

Rusk :: Rusk (n.) A kind of light, soft bread made with yeast and eggs, often toasted or crisped in an oven; or, a kind of sweetened biscuit..

Samshu :: Samshu (n.) A spirituous liquor distilled by the Chinese from the yeasty liquor in which boiled rice has fermented under pressure.

Emptying :: Emptying (n.) The lees of beer, cider, etc.; yeast..

Yeast-bitten :: Yeast-bitten (a.) A term used of beer when the froth of the yeast has reentered the body of the beer.

Leaven :: Leaven (n.) Any substance that produces, or is designed to produce, fermentation, as in dough or liquids; esp., a portion of fermenting dough, which, mixed with a larger quantity of dough, produces a general change in the mass, and renders it light; yeast; barm..

Mead :: Mead (n.) A fermented drink made of water and honey with malt, yeast, etc.; metheglin; hydromel..

Sally Lunn :: Sally Lunn () A tea cake slighty sweetened, and raised with yeast, baked in the form of biscuits or in a thin loaf, and eaten hot with butter..

Raised :: Raised (a.) Leavened; made with leaven, or yeast; -- used of bread, cake, etc., as distinguished from that made with cream of tartar, soda, etc. See Raise, v. t., 4..

Saccharomyces :: Saccharomyces (n.) A genus of budding fungi, the various species of which have the power, to a greater or less extent, or splitting up sugar into alcohol and carbonic acid. They are the active agents in producing fermentation of wine, beer, etc. Saccharomyces cerevisiae is the yeast of sedimentary beer. Also called Torula..

Ferment :: Ferment (n.) That which causes fermentation, as yeast, barm, or fermenting beer..

Saleratus :: Saleratus (n.) Aerated salt; a white crystalline substance having an alkaline taste and reaction, consisting of sodium bicarbonate (see under Sodium.) It is largely used in cooking, with sour milk (lactic acid) or cream of tartar as a substitute for yeast. It is also an ingredient of most baking powders, and is used in the preparation of effervescing drinks..

Newing :: Newing (v. t.) Yeast; barm.

Yest :: Yest (n.) See Yeast.

Spongelet :: Sponge (v. i.) To be converted, as dough, into a light, spongy mass by the agency of yeast, or leaven..

Barm :: Barm (n.) Foam rising upon beer, or other malt liquors, when fermenting, and used as leaven in making bread and in brewing; yeast..

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