What is Levadura in English: Unlocking the Secret Ingredient

Baking is an art and science that requires a perfect balance of ingredients and techniques to achieve the desired result. An essential ingredient in many recipes is levadura, the Spanish word for yeast. But, what is levadura in English, and why is this ingredient crucial for baking?

The Definition of Levadura

Levadura is a type of fungi that is commonly used in baking to make dough rise. In English, it is simply referred to as yeast. Yeast is a single-celled organism that feeds on sugars and creates carbon dioxide gas, which leavens the dough, making it fluffy and light.

The History of Yeast in Baking

Humans have been using yeast for baking bread for thousands of years. The ancient Egyptians were the first to use sourdough, a mixture of flour and water that fermented naturally due to yeast and bacteria in the environment. The use of commercial yeast did not become widespread until the 19th century when it was discovered that yeast could be isolated and grown in a laboratory.

The Different Types of Yeast

Today, there are several types of yeast available for commercial baking, including:

  • Active dry yeast: The most commonly used type of yeast in home baking. It is sold as small dehydrated granules that need to be activated by rehydrating in water before using.
  • Instant yeast: Also known as rapid-rise yeast, it is a type of dry yeast that doesn’t need to be hydrated before using. It dissolves more quickly than active dry yeast, and the fermentation process is faster.
  • Fresh yeast: Commonly used in professional bakeries, fresh yeast comes in small blocks or cubes and needs to be refrigerated. It is not as widely available as dry yeast.
  • Sourdough starter: A mixture of flour and water that has been fermented by wild yeast and bacteria in the environment. It is commonly used in artisanal bread and gives a unique flavor and texture to bread.

Why Is Levadura Important for Baking?

Yeast is crucial for baking because it helps the dough rise and gives it a light and fluffy texture. Without yeast, bread and other baked goods would be dense and hard. During the fermentation process, yeast breaks down sugars and produces carbon dioxide gas, which gets trapped in the dough, causing it to rise. The longer the dough is left to ferment, the more complex the flavor becomes.

Factors that Influence Yeast Activity

The activity of yeast is influenced by several factors, including:

  • Temperature: Yeast is most active at temperatures between 78°F and 82°F. Higher temperatures will cause the yeast to ferment too quickly, while lower temperatures will slow down the fermentation process.
  • Humidity: Yeast needs moisture to grow and ferment, so high humidity levels are essential for optimal yeast activity.
  • Acidity: Yeast needs a slightly acidic environment to thrive. Too much acidity can kill the yeast, while too little can inhibit its activity.
  • Kneading: Proper kneading of the dough helps to distribute the yeast evenly, ensuring a consistent rise and texture.

Common Uses of Yeast in Baking

Yeast is a versatile ingredient that is used in various baked goods, including:

  • Bread: Yeast is used to make different types of bread, from soft sandwich bread to crusty baguettes.
  • Pastry: Yeast is also used in pastry recipes, such as croissants and cinnamon rolls, to give a light and fluffy texture.
  • Pizza: Yeast is essential for making pizza dough. It gives the dough its characteristic chewy texture and allows it to rise during baking.
  • Beer: Yeast is used in the production of beer to convert sugars into alcohol during the fermentation process.


Understanding what is levadura in English is crucial for anyone who enjoys baking. Yeast is a versatile and essential ingredient that is used in many recipes, from bread and pastry to pizza and beer. Knowing the different types of yeast available and the factors that influence yeast activity can help you achieve the perfect rise and texture for your baked goods.

Frequently Asked Questions

What is the difference between active dry yeast and instant yeast?

Active dry yeast requires hydration before using, while instant yeast can be added directly to the dry ingredients. Instant yeast dissolves more quickly than active dry yeast, and the fermentation process is faster.

Can I use sourdough starter instead of yeast?

Yes, sourdough starter can be used instead of yeast in some recipes, but it requires a longer fermentation time and a different technique.

How long does yeast last?

Dry yeast can last up to two years if stored properly in a cool and dry place. Fresh yeast needs to be used within a week of purchase and should be kept refrigerated.

Does the type of flour affect yeast activity?

Yes, the type of flour used can affect yeast activity. Bread flour, which has a higher gluten content, is ideal for yeast-based recipes because it provides structure to the dough.

Can I freeze yeast?

Yes, dry yeast can be frozen for up to six months. Make sure to let it come to room temperature before using it.


1. Gisslen, W. (2009). Professional baking. John Wiley & Sons.
2. Lauck, L. M. (2020). BAKING: From My Home to Yours. BookBaby.
3. Hensperger, B. (2012). The Bread Bible: 300 favorite recipes. Chronicle Books.
4. America’s Test Kitchen. (2018). The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. America’s Test Kitchen.

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