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GlobeCooks
Breads & baking

Yeast

Yeast is a leavener sold dried or fresh. Cooks use it to ferment, leaven, and season foods.

Cooked most in
Asia, Europe
Top country
Indonesia
Yeast, whole

Photo: Shliphmash · Public domain · Wikimedia Commons

In the kitchen

How to use yeast

Typical ways to cook or use it

  • Ferment
  • Leaven
  • Season

Preparing it

Test yeast viability using a weak sugar-water solution.

Cooking with it

Baking kills the yeast as the gas pockets in the dough set. Avoid letting dough rise too long initially, or it may not rise later.

Shopping

Choosing and storing yeast

Sold as
Dried, Fresh

Around the world

Where yeast is cooked

5 dishes in the catalogue use yeast. Here is where they come from.

Dishes by continent

Countries whose dishes use it most

Counts are catalogued dishes from each country that list yeast among their ingredients.

Origins

  1. 1825

    A method was developed to make solid yeast blocks by removing liquid.

On the table

Dishes made with yeast

5 dishes in the catalogue use it.

  • Eiernockerl

    Austria

  • Brussels waffle

    Belgium

  • Topi waja

    Indonesia

  • Tapai singkong

    Indonesia

  • Tempe Gembus

    Indonesia

Dish lists come from Wikidata; a dish counts when its recorded ingredients include yeast.

Family

Related forms

Kinds
baker's yeast

Cooked together

Ingredients that go into the same catalogued dishes.
Photo credits for this page (4)

Around the world

What yeast is called

Names in 118 languages, from Wikidata.

  • Spanish

    levadura · levaduras

  • French

    levure · levures

  • Italian

    lievito · Lieviti · lievitazione

  • Portuguese

    levedura · fermento de padeiro · levedo de cerveja · fermento

  • German

    Hefen · Hefezelle · Hefepilz · Sprosspilz

  • Dutch

    gist · Gistcellen

  • Greek

    ζυμομύκητες · βλαστομύκητες · ζύμες · μαγιά

  • Turkish

    maya · Maya mantarı

  • Russian

    дрожжи · хересные дрожжи · дрожжевые грибы

  • Polish

    drożdże

  • Arabic

    خميرة · الخميرة · خميره

  • Persian

    مخمر · خمیر ترش · خمیرترش

Show all 118 languages

  • Afrikaans

    gis

  • Albanian

    Majaja

  • Amharic

    እርሾ

  • Aragonese

    levaduras

  • Armenian

    խմորասնկեր

  • Asturian

    lleldu · llevadura · formientu

  • Awadhi

    खमीर

  • Azerbaijani

    maya göbələyi

  • Bangla

    ঈস্ট

  • Basaa

    bɛɖɛɛ̀-dyaíǹ-ɖɛ̀

  • Bashkir

    сүпрә бәшмәктәре

  • Basque

    legamia · legami

  • Bavarian

    Germ · Hefe · Geam · Hepfa

  • Belarusian

    дрожджы

  • Belarusian (Taraskievica orthography)

    дрожджы

  • Bikol

    Yeast

  • Bosnian

    kvasci

  • Brazilian Portuguese

    levedura

  • Breton

    goell

  • Bulgarian

    дрожди · Хлебна мая · Квасна гъбичка

  • Burmese

    တဆေး

  • Cantonese

    依士 · 酵母菌 · 酒餅 · 酵母

  • Catalan

    rent · llevat natural · llevats · llevat

  • Central Kurdish

    ترشێنە

  • Chechen

    совсорг

  • Chinese

    酵母 · 酵母菌 · 酵

  • Chuvash

    çĕпре

  • Croatian

    kvasac · Kvaščeve gljivice · Kvasci

  • Czech

    kvasinky · kvasinka

  • Danish

    gærsvamp · Gær · Gærsvampe · Saccharomyces cerevisiae

  • Egyptian Arabic

    خميره

  • Erzya

    Оргат

  • Esperanto

    gisto

  • Estonian

    pärmseened · Pärmid · Pärmseen

  • Extremaduran

    lua · Lúdia · Leua · Ludia

  • Finnish

    hiiva · hiivasieni · hiivat

  • Galician

    lévedo · Fermento

  • Georgian

    საფუარები

  • Hausa

    Yis

  • Hebrew

    שמרים · שמר

  • Hindi

    खमीर · प्रकिण्व · ईस्ट · यीस्ट

  • Hungarian

    élesztő

  • Icelandic

    ger

  • Ido

    hefo

  • Inari Sami

    hijvá

  • Indonesian

    khamir · Yeast

  • Interlingua

    Levatura

  • Irish

    giosta

  • Japanese

    酵母 · コウボ · イースト菌 · 酵母菌

  • Javanese

    khamir

  • Kabyle

    tamtunt

  • Kannada

    ಯೀಸ್ಟ್

  • Kazakh

    ашытқылар

  • Korean

    효모 · 효모균 · 뜸팡이

  • Kurdish

    meya

  • Kyrgyz

    ачыткы козу карындар

  • Latgalian

    mīlis

  • Latin

    levadura

  • Latvian

    raugs

  • Lingua Franca Nova

    fermento

  • Lithuanian

    mielės

  • Lombard

    leàt · Levaa

  • Lule Sami

    jiessta

  • Macedonian

    квасец · квасеци

  • Malay

    Yis · Ragi

  • Malayalam

    യീസ്റ്റ് · Yeast

  • Marathi

    किण्व

  • Min Nan Chinese

    Kàⁿ-bú

  • Minangkabau

    ragi

  • Nepali

    मर्चा

  • Northern Sami

    jeasta · jiesta

  • Norwegian Bokmål

    gjær · Saccharomycetes · Gjærsopp

  • Norwegian Nynorsk

    gjær · Gjæra · Jest · Jester

  • Occitan

    levadura

  • Oromo

    Raacitii

  • Punjabi

    ਖ਼ਮੀਰ

  • Quechua

    qunchu · Levadura

  • Romanian

    drojdie · drojdiile de bere · drojdii

  • rsk

    Квас

  • Scots

    baurm

  • Scottish Gaelic

    beirm

  • Serbian

    квасац

  • Serbian (Latin)

    kvasac

  • Shan

    ၸိူဝ်ႉပႅင်ႈ · ပႅင်ႈ

  • Shona

    mbiriso

  • Sicilian

    lèvitu · Criscenti

  • Sindhi

    خميري اٽو

  • Skolt Sami

    jäʹstt

  • Slovak

    kvasinky · kvasinka

  • Slovenian

    kvas · Kvasovka · Kvasovke

  • Southern Sami

    jeestere

  • Swahili

    hamira

  • Swedish

    jäst · torrjäst · jästsvampar

  • Tamil

    மதுவம்

  • Tatar

    чүпрә · ачыткы

  • Thai

    ยีสต์ · ส่าเหล้า · ยีสท์

  • Traditional Chinese (Taiwan)

    酵母

  • Tumbuka

    cotupiska

  • Tunisian Arabic (Arabic)

    خميرة

  • Tunisian Arabic (Latin)

    5mira

  • Ukrainian

    дріжджі

  • Urdu

    خمیر

  • Uyghur

    ئېچىتقۇ

  • Vietnamese

    nấm men · Men

  • Walloon

    yesse · Leye · Levure · Yesses

  • Waray

    libadura

  • Welsh

    burum

  • Western Frisian

    gêst

  • Wu Chinese

    酵母

  • Yiddish

    הייוון · ייסט · יעסט · יוסט

Sources and credits

Data

  • GlobeCooks editorial: descriptions, kitchen notes and classification, written by GlobeCooks from checked sources
  • Wikidata: names, classification and dishes (CC0 1.0)
  • Wikimedia Commons: photos
  • Wikipedia (English) (CC BY-SA 4.0)

Wikidata item: Q45422

Photos

Photo: Shliphmash · Public domain · Wikimedia Commons