Levure
Levure, a French word, translates to "yeast" in English. Yeast is a single-celled fungus that is widely used in baking and brewing. It is a microscopic organism that plays a crucial role in the fermentation process. In baking, levure causes dough to rise by producing carbon dioxide gas as it consumes sugars. This gas gets trapped in the gluten network of the dough, resulting in a light and airy texture once baked.
There are various types of levure used in baking, with the most common being active dry yeast
In brewing, levure is essential for converting sugars in malted grains into alcohol and carbon dioxide. This