Hi there,

"Baker's yeast" typically refers to strains of yeast that are commonly used in baking, specifically for leavening bread and other baked goods. The most common type of baker's yeast is Saccharomyces cerevisiae. This yeast species ferments sugars present in the dough, producing carbon dioxide gas and alcohol. The carbon dioxide gas gets trapped in the dough, causing it to rise and giving the bread a light and airy texture.

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