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 and instant yeast. Active dry yeast requires activation in warm water before being added to other ingredients, while instant yeast can be mixed directly with dry ingredients. Fresh yeast, also known as compressed yeast, is another form that is less common but still used by some bakers.

In brewing, levure is essential for converting sugars in malted grains into alcohol and carbon dioxide. This process of fermentation is what creates beer and other alcoholic beverages. Different strains of levure produce distinct flavor profiles in the final product, making yeast selection a critical aspect of brewing. Beyond these culinary applications, levure is also a source of B vitamins and can be used as a nutritional supplement. Its biological and chemical properties have made it a subject of scientific study for centuries.