"Above all, we’re very pleased with your courteous and honest service to us. I’m such a critic that when I praise something, it merits high praise indeed. I wouldn't bother to write this if I was not so favorably impressed."
— Ed Casey, CA
Pleasant Hill Grain Baking Glossary
Y
Yeast – An agent used to leaven bread through carbon dioxide release. There are many types of yeast including instant, rapid, dry, and wild yeast. The yeast most commonly used for baking is from the Saccharomyces cerevisiae yeast family. (See our SAF instant yeast.)
Yellow Dent Corn – A high yield variety of field corn that becomes indented on the top of each kernel as it dries. Dent corn contains both hard and soft starch, and it’s the presence of the soft starchy core which causes the collapse, or “dent,” of the kernel while drying. (See our non-GMO organic yellow dent corn.)
