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

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

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..

Cremor :: Cremor (n.) Cream; a substance resembling cream; yeast; scum.

Yest :: Yest (n.) See Yeast.

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..

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

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..

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..

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..

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..

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

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..

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

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..

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

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

Yesty :: Yesty (a.) See Yeasty.

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..

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

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