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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..

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..

Yeast :: Yeast (n.) A form of fungus which grows as indvidual rounded cells, rather than in a mycelium, and reproduces by budding; esp. members of the orders Endomycetales and Moniliales. Some fungi may grow both as a yeast or as a mycelium, depending on the conditions of growth..

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

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

Yest :: Yest (n.) See Yeast.

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

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

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

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

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..

Fermentation :: Fermentation (n.) The process of undergoing an effervescent change, as by the action of yeast; in a wider sense (Physiol. Chem.), the transformation of an organic substance into new compounds by the action of a ferment, either formed or unorganized. It differs in kind according to the nature of the ferment which causes it..

Round :: Round (n.) A brewer's vessel in which the fermentation is concluded, the yeast escaping through the bunghole..

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

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..

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

Yeast :: Yeast (n.) Spume, or foam, of water..

Yeast :: Yeast (n.) The foam, or troth (top yeast), or the sediment (bottom yeast), of beer or other in fermentation, which contains the yeast plant or its spores, and under certain conditions produces fermentation in saccharine or farinaceous substances; a preparation used for raising dough for bread or cakes, and making it light and puffy; barm; ferment..

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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