Adjectives For Yeast
Discover the most popular adjectives for describing yeast, complete with example sentences to guide your usage.
Updated on March 16, 2024
Choosing the right adjective to describe yeast can significantly impact the perception and understanding of its quality and behavior in baking and brewing. Using terms like dry or active can convey the yeast's preparation and activation state, crucial for recipes. Descriptors such as fresh highlight its vitality and potency, directly impacting the final product's taste and texture. Meanwhile, little, pure, and wild yeast suggest nuances in quantity, purity, and natural sourcing, framing our expectations about the product's authenticity and flavor profile. The precise adjective can create a vivid, appetizing image of the yeast's role in culinary creations. Discover the full spectrum of adjectives that unveil the diverse characteristics of yeast below.
| dry | The bread recipe called for dry yeast so I added a packet to the warm water. |
| active | This recipe calls for active yeast but I only have instant yeast. |
| fresh | The baker used fresh yeast to make the bread rise. |
| little | Add the little yeast and stir until well combined. |
| pure | The pure yeast was used to create a sourdough starter. |
| wild | The wild yeast gave the bread a unique flavour. |
| nutritional | Sprinkle some nutritional yeast on top for an extra boost of protein and B vitamins. |
| bottom | In the first step the wort is mixed with bottom yeast and aged in cold storage for up to two weeks. |
| ordinary | Add ordinary yeast to the top of the sourdough culture. |
| commercial | The baker added commercial yeast to the dough to make it rise. |
| top | The brewer used top yeast to create a flavorful and aromatic beer. |
| common | The common yeast is used in the production of bread and other baked goods. |
| german | The taste of the bread is amazing with the sourdough made with german yeast |
| dried | To make it, you need honey, dried yeast and water. |
| live | You can use live yeast to make bread, beer, and wine. |
| beer | The beer yeast was added to the wort to start the fermentation process. |
| liquid | Pour the liquid yeast into the warm water and stir until dissolved. |
| red | The red yeast gave the bread a slightly pink color. |
| much | The baker used much yeast in the dough. |
| irradiated | The irradiated yeast was used to produce the vaccine. |
| glucose | |
| fermenting | The fermenting yeast created a delicious sparkle in the homebrew. |
| anti | The anti yeast cream helped to clear up the rash. |
| true | The true yeast is always budding. |
| autolyzed | The autolyzed yeast adds a savory umami flavor to the bread. |
| pathogenic | The pathogenic yeast Candida albicans can cause a variety of infections in humans. |
| instant | The instant yeast made the dough rise quickly. |
| haploid | The haploid yeast exhibited robust growth in the minimal medium. |
| fermentation | Fermentation yeast is used to convert sugars into alcohol and carbon dioxide. |
| powdered | I added the powdered yeast to the warm water and let it sit for 5 minutes. |
| type | The type yeast is a type of micro fungi. |
| bacterial | Bacterial yeast is a type of prokaryotic microorganism that can cause infections in humans and animals. |
| dead | The dead yeast was used to make the bread rise. |
| diploid | The diploid yeast strain was grown in rich medium. |
| chinese | Add chinese yeast to the water and stir until dissolved. |
| methylotrophic | Methylotrophic yeast can utilize methanol as its sole carbon and energy source. |
| deficient | |
| made | I made yeast from leftover hops. |
| less | I added less yeast to the dough so that it wouldn't rise too much. |
| cultured | Cultured yeast is a microorganism that is used in the production of bread, beer, and wine. |
| sprinkle | Before you add the flour, sprinkle yeast over the warm water. |
| encapsulated | The encapsulated yeast was added to the fermentation broth. |
| typical | The typical yeast used in baking is Saccharomyces cerevisiae. |
| fems | I'm sorry, I don't understand what you mean by 'fems yeast'. Can you please rephrase your sentence? |
| rising | The rising yeast had created a symphony of aromas in the bakery. |
| enough | I added enough yeast to the dough. |
| rich | The rich yeast made the bread rise beautifully. |
| anaerobic | The anaerobic yeast produces alcohol and carbon dioxide as waste products. |
| enriched | The sourdough bread is made with enriched yeast |
| granular | The granular yeast was added to the fermentation tank. |
| dissolve | I dissolve yeast in warm water. |
| mutant | Researchers studied mutant yeast to explore the effects of radiation on DNA repair. |
| lactic | Lactic yeast is used in the production of sauerkraut and yogurt. |
| non | I need to buy non yeast bread. |
| oval | The oval yeast cells were suspended in a liquid medium. |
| moist | The warm water activated the moist yeast creating a frothy mixture. |
| sufficient | The baker used sufficient yeast to make the bread rise properly. |
| lipophilic | Lipophilic yeast bioaccumulate persistent organic pollutants (POPs) from water. |
| intact | The intact yeast were placed in a nutrient-rich medium. |
| autolysed | The autolysed yeast used in baking is a mixture of flour and water that is left to ferment for several hours. |
| washed | The washed yeast was used to make the bread rise. |
| viable | The dough rose quickly because of the viable yeast |
| sour | The sour yeast gave the bread a tangy flavor. |
| grown | The brewer added grown yeast to the wort. |
| rise | |
| vaginal | |
| flocculent | The flocculent yeast has a tendency to settle out of suspension. |
| cultivated | The cultivated yeast is used to make bread and other fermented products. |
| excess | The excess yeast caused the bread to rise too much. |
| pink | A blob of pink yeast grew in the petri dish. |
| softened |
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