Lêvedo

Lêvedo is a term that can refer to several things, primarily related to yeast or a leavened substance. In Portuguese, "lêvedo" directly translates to yeast. Yeast is a single-celled microorganism belonging to the fungus kingdom, widely used in baking and brewing. It produces carbon dioxide and alcohol through fermentation, which causes dough to rise and gives alcoholic beverages their characteristic properties. Commercial yeasts are available in various forms, including active dry, instant, and fresh.

The term "lêvedo" can also be used more broadly to describe a leavened dough or bread itself, implying that it has undergone a rising process due to the action of yeast. In this context, it refers to the characteristic texture and flavor that leavening imparts to baked goods. For example, a baker might describe a loaf as having a good "lêvedo."

Historically, leavening agents have been crucial in food preparation, allowing for lighter and more digestible breads. Natural fermentation, where wild yeasts present in the environment acted on dough, was the earliest method. The understanding and cultivation of specific yeast strains, like Saccharomyces cerevisiae, revolutionized baking and brewing, leading to more consistent and predictable results. The presence of "lêvedo" is therefore a fundamental aspect of many staple foods globally.